Chicken Pasta e Fagioli Soup

1 lb (0.5 kg) lean ground chicken

1 tbsp (15 mL) olive oil

3 carrots, diced

2 celery, diced

1 cup (250 mL) onions, diced

2 cloves garlic, minced

1 can (796 ml) crushed tomatoes

6 cups (1.5 L) low-sodium chicken broth

1/2 tsp (2.5 mL) black pepper, ground

1 tbsp (15 mL) Italian seasoning

1 can (540 ml) canned kidney beans, not rinsed

1 cup (250 mL) ditalini pasta, small tubes

1/3 cup (75 mL) Parmesan cheese, grated

1 Heat olive oil in a soup pot over medium heat. Add diced carrots, celery and onions, Sauté a few minutes until softened. Add minced garlic and ground chicken and sauté another 10 minutes or until chicken is cooked through. Use the back of a spoon to break up ground chicken into smaller pieces as it cooks.
2 In a pot, stir in crushed tomatoes, chicken broth, black pepper and Italian seasoning. Cover and simmer over low heat for 30 minutes.
3 Add ditalini pasta and cook for 8 minutes or until pasta is al dente.
4 Add canned beans with liquid and parmesan cheese and turn off. Let sit 5 minutes.
5 To serve, ladle into soup bowls and sprinkle with additional parmesan cheese.