Yield: 4-6 Servings

Ingredients:

1 tbsp. Olive oil

1/3 cup Onion, dice

1/3 cup Carrot, diced

1/3 cup Celery, dice

3 each Garlic cloves, minced

12 oz. Chicken breast meat, diced

1/3 tsp. Oregano

1/3 tsp. Thyme

1/3 tsp. Basil

1 each Bay leaf

1 cup Diced tomato with juice

1/3 cup Red and green bell pepper, seeded, diced

2- 2 1/2 quarts Chicken stock

1 ½ cup Zucchini squash, diced]

½ cup Orzo pasta, dry

½ cup Red kidney beans, canned

½ cup White cannelini beans, canned

2 1/2 cups Cabbage. Chopped

to season Salt

to season Fresh ground black pepper

1/4 cup Italian parley, chopped

for service Fresh baguette, sliced

Method:
Heat olive oil in a large soup pot. Add onion, carrot, celery, garlic and diced chicken, along with herbs. Saute over medium heat until chicken is cooked. Add diced tomato with juice and diced red and green bell pepper, continue to saute for 2 - 3 minutes. Add chicken stock and bring to a simmer. Add orzo pasta and continue to simmer until pasta is "al dente" (slightly firm), stirring regularly. Add zucchini, kidney beans and white cannelini beans, continue to simmer until zucchini is tender. Add chopped cabbage, season with salt and pepper and simmer for 20 - 25 minutes over low heat. For service, stir in chopped fresh Italian parsley, adjust seasoning if necessary. Portion into warm serving bowls or a soup tureen. Serve with sliced French baguette.