- 2 carrots, chopped
- 1 rib celery, chopped
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 large cloves garlic, minced
- 1 large bay leaf
- 8 cups low-sodium chicken broth
- 3 cups bite-size cooked chicken breast
- 3 plum tomatoes, diced
- 1/2 cup grated zucchini
- 1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
- 1 (14 ounce) can artichoke hearts in water, drained, rinsed, and roughly chopped
- 1 tablespoon chopped fresh oregano
- 1 tablespoon finely chopped fresh sage leaves
- 1 tablespoon fresh thyme
- Parmesan cheese, thinly sliced with vegetable peeler (optional)
- Place carrots and celery in small microwave safe bowl. Add 1/4 cup water and cover top of bowl loosely with plastic wrap. Microwave on high 5 minutes or until vegetables are almost tender.
- Heat oil in stockpot over medium heat. Add onion and saute 5 to 7 minutes. Add garlic and saute another 1 to 2 minutes. Add steamed vegetables and bay leaf. Saute 4 to 5 minutes longer.
- Pour in broth. Add chicken, tomatoes, zucchini, beans, and artichoke hearts. Simmer 30 minutes. Remove and discard bay leaf. Add oregano, sage, and thyme and simmer an additional 5 minutes. Top each bowl with 2 slices of cheese, if desired.