Italian Soup

Directions

1. Preheat oven to 350 degrees F. Place the chicken breast skin side up on a rimmed baking sheet. Rub with oil and sprinkle with salt and pepper. Roast in the oven for 35 to 40 minutes, until done. When chicken is cool enough to handle, discard the skin and bones and shred the meat. Set aside.
2. Meanwhile, heat 3 tablespoons of olive oil in a large pot. Add the onions, celery and carrots and cook over medium-low heat for 10 minutes. Add the garlic and cook for 30 seconds. Add the stock, tomatoes, beans, thyme, 1 teaspoon salt, 1 teaspoon ground black pepper and parsley. Simmer for 25 minutes.
3. Add the shredded chicken and heat through. Tear the basil and add to the soup.
4. To serve, laddle into bowls and top with shredded mozzarella.

 photo by jugglerpm