For Me For Life

I wish I took pictures of my food to entice some of you more.  However, this soup I made tonight was positively amazing, so easy to make, and totally Core.  I adapted it from Rachael Ray.  It was so so so good.  You must try it and feel super healthy, comforted and happy at the end of your fall/winter night! Here goes:

Chicken Noodle Soup - Italian Style

• 1 T. olive oil
• 3 celery ribs chopped
• 2 medium carrots, chopped (I used a couple of handfuls of baby carrots)
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 bay leaf
• salt and ground pepper
• 2 quarts chicken stock (broth works fine too!)
• 1/2 pound whole wheat penne pasta
• 1 pound chicken tenders (or breasts) cut into bite-six pieces
• 1 can tomato sauce
• 1 can kidney beans rinsed
• 1 can white beans (cannelini, great northern, whatever) rinsed

Place a large soup pot over medium-high heat and add the olive oil.  Add celery, onion, carrots, garlic and bay leaf and season with salt and pepper.  Cook for about 2-3 minutes.  Add chicken stock.  Bring to a boil, add the penne pasta and cook according to package directions (I cooked mine about 8 minutes).  Add the chicken during the last 4-5 minutes of cooking.  Add the tomato sauce and beans to heat through, about 3-4 minutes.  Simmer until you serve.