2 Tbsps olive oil
1 medium onion, chopped
3 medium carrot, chopped
2 each ribs celery, chopped
1 each garlic clove, minced
1 tsp fresh rosemary, stemmed and chopped
2 tsps fresh oregano, chopped
1 tsp crushed red pepper flakes, divided
1 Tbsp tomato paste
1 can (15 oz.) petite diced tomatoes
8 cups chicken broth
3 cups No Yolks® Extra Broad Noodles
1 can (15 oz.) cannellini beans, rinsed and drained
4 cups baby spinach
3 cups cooked rotisserie chicken meat, shredded
2 Tbsps flat leaf parsley, chopped
2 Tbsps fresh basil leaves, chopped
1 Tbsp freshly grated Parmesan cheese

Cooking Directions:

Heat the olive oil in a large pot over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and oregano. Cook, stirring occasionally, until starting to soften, about 3 minutes. Add the tomato paste and crushed red pepper flakes, and cook, stirring, 1 minute. Add the diced tomatoes and cook, stirring occasionally, until some of the liquid has evaporated, about 2 minutes.


Add the chicken broth and bring to a simmer. Simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes. Add the noodles and beans and simmer until the noodles are tender, about 8 minutes. Add the spinach and stir until wilted. Stir in the chicken until heated through, then stir in the parsley and basil. Top with a drizzle of olive oil and grated Parmesan and serve.