Yummy chicken minestrone soup

Yesterday I was thinking and thinking about what to make for dinner. Nothing sounded good. I started looking through this recipe book, Rotisserie Chickens to the Rescue. I bought it a few years ago and had never made anything from it. I looked through it and found this recipe for chicken minestrone soup. I had all the ingredients, except for the rotisserie chicken and it was cold outside. It felt like soup weather, so I thought what the heck, I'll improvise. I pulled two frozen chicken breasts out of the freezer, thawed them, cut them up and sauteed them in a frying pan.

Here's what I did:

In a soup pot I put in 2-3 Tbsp of olive oil. Heated it and added 1 chopped onion. I cooked it until it was limp and transparent. Then I added 1 cup of sliced baby carrots and cooked that for a couple of minutes. Then I added 1 sliced zucchini, 2 cloves of garlic, crushed, and 2 tsp. of Italian seasoning crushed with fingers. Stir fry for a few minutes. Next add 2 cans of chicken broth, 1 28 oz can of diced tomatoes with Italian spices, 1 bay leaf, 1 can drained canalinni ( don't know how to spell this!)beans, the chicken, 2 Tbsp. tomato paste and 1 cup of water. Let cook for 5 minutes or so. Then add 1 tsp salt, 3 cups coleslaw mix with carrots (basically cut up cabbage and carrots. This is sold in the produce section) and 1 cup small pasta. Cover and cook until pasta is done. You might need to add more water. Season this to taste with salt and pepper.

I would have been really yummy served with french bread, but then I would have had to go to the store. My family loved this. It didn't take a ton of time. Curtis even asked for some for lunch today.