| 3 | Boneless skinless chicken breasts or 5 boneless skinless thighs |
| 2-4 cloves | Garlic, pressed |
| 1 | Large carton chicken broth or 2 cans |
| 1 can | Italian seasoned chopped tomatoes |
| 1 cup | Bow tie pasta |
| 1 can | Italian white beans |
| 1/2 | Block frozen spinach (chopped or leaf, whichever you prefer) |
| | Grated parmesan |
Cut chicken into 1-2 inch cubes
Add with 1/2 cup of broth and garlic to large saucepan and simmer until chicken is almost cooked thoroughly, add remaining broth, tomatoes, beans and pasta. Let simmer until pasta is cooked. Add basil and spinach and cook on low until spinach is done. Top each bowl with some parmesan. Serve with baguette slices.
For Mexican version replace white beans with Pinto, Italian tomatoes with Mexican seasoned tomatoes and pasta with Rice. Add a little salsa. Omit basil and parmesan, top with sour cream or jack cheese. Serve with tortilla chips.
Easy and good enough to serve company. My daughter's favorite soup since she was 2. You can also use alphabet noodles!