<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>4 tbsp olive oil</li>
<li>1 1/2 cups onions, chopped</li>
<li>1 cup sliced carrots (1⁄4-inch half-moon shape)</li>
<li>1 cup celery, diced</li>
<li>12 cups low-sodium chicken stock</li>
<li>4 cups canned cannellini beans, drained and rinsed</li>
<li>1 cup roasted red pepper, diced</li>
<li>1/2 cup minced garlic</li>
<li> Salt and freshly ground black pepper</li>
<li>5 cups cooked chicken</li>
<li>4 cups red tomatoes, roughly chopped</li>
<li>1/4 cup fresh parsley leaves, minced</li>
<li>3 cups fusilli, cooked</li>
<li>1 cup grated Parmesan cheese</li>
<li>2 tbsp fresh oregano leaves, minced</li>
<li>6 fresh basil leaves, rolled and sliced</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a large soup pot, heat oil over medium heat until hot.</li>
<li>Add onions, carrots, and celery, searing vegetables until carrots have browned, 2–3 minutes.</li>
<li>Reduce heat to medium low, then add stock, beans, red pepper, garlic, salt, and pepper. Simmer until vegetables and beans soften.</li>
<li>Add chicken, tomatoes, and parsley, and allow soup to cook until tomatoes have softened. </li>
<li>Finally, reduce heat to low and add pasta, cheese, oregano, and basil. Cook 20–30 more minutes.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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