Chicken Minestrone with Orzo Prep Time: 25 minutes Cook Time: 30 minutes Servings: 8 Ingredients - 6 cups chicken broth or stock - 2 chicken breasts - boneless, skinless and cut into one inch pieces - 1 tablespoon olive oil - 2 teaspoons lemon pepper - 2 carrots - peeled and diced - 1 zucchini - sliced into 1/4 inch circles - 1 yellow squash - sliced into 1/4 inch circles - 1 cup green beans - fresh - 6 ounces snap peas - fresh - 1/2 red onion - chopped - 8 ounces baby bella mushrooms - sliced - 2 cloves garlic - chopped - 1/2 cabbage - shredded - 2 tomatoes - diced - 1/4 cup basil - fresh and chopped - 1 tablespoon lemon thyme - fresh and chopped - 1 cup orzo pasta	1

	- 15 ounces cannellini beans - rinsed and drained - salt and pepper to taste - basil pesto - for garnish - parmesan cheese - shredded for garnish    Loaded with chicken and fresh vegetables, this hearty soup makes a satisfying complete meal.   Directions In a frying pan or griddle, drizzle olive oil to coat the bottom. Over medium heat, grill or sauté chicken breasts that have been seasoned with lemon pepper on both sides - approximately 6 minutes per side. Set them aside to cool. Cut the carrots, zucchini, squash, green beans and pea pods into bite sized pieces. In a large saucepan or pot, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and sauté for 8-10 minutes, stirring occasionally. Add garlic, carrots, red pepper, zucchini, squash, green beans pea pods and red onion. Stir and continue to sauté for 5 minutes or until the vegetables are crisp tender. Add shredded cabbage, sauté just until it is soft, 2-3 minutes. Add tomatoes, basil and chicken stock. Bring to a boil, add orzo, reduce heat to medium and cook until the orzo is al denté, 8-10 minutes. Add the beans and cooked chicken, stir to heat through. Season to taste with salt and pepper. Serve with lots of fresh shredded cheese and a dollop of pesto sauce.	2