Italian Style Chicken Noodle Soup

• 1 tablespoon olive oil
• 3 celery ribs, diced
• 2 medium-size carrots, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 quarts chicken stock
• 1/2 pound gluten free penne pasta
• 1 pound chicken tenders or chicken cutlets, cut into bite-size pieces
• 1 8-ounce can tomato sauce
• 1 15-ounce can red beans, rinsed
• 1 15-ounce can chickpeas, rinsed

For garnish

• A handful grated Parmigiano-Reggiano cheese

Directions

1. Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onions, garlic and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the penne pasta and cook according to the package instructions, adding the chicken pieces during the last 4-5 minutes of cooking along with the tomato sauce and both cans of beans to heat through.
2. Ladle a portion of soup in a bowl and garnish with some freshly grated parmesan cheese.