1 tablespoon olive oil
1 cup finely chopped onion
1 medium clove garlic, peeled and minced
1 large carrot, peeled and coarsely chopped
1 medium rib celery, coarsely chopped
1 can (14 1/2 ounces) low-sodium peeled and diced tomatoes, undrained
1 teaspoon dried basil, crushed
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (14 1/2 ounces) chicken broth
3 cups water
2/3 cup macaroni or other small pasta
1 1/2 cups shredded roasted chicken meat (skin removed)
1 zucchini, diced finely
About 6 tablespoons grated Parmesan or Romano cheese

In a large saucepan, heat the olive oil over medium heat. Add onion and saute 5
minutes. Add garlic, carrot and celery. Saute an additional 5 minutes. Stir in
tomatoes, basil, rosemary, salt and pepper. Simmer 5 minutes. Add broth, water
and pasta. Simmer 10 minutes, stirring occasionally so the pasta doesn’t stick
to the bottom of the pan. Check pasta for doneness. Add chicken and zucchini.
Turn heat to medium-low and cook 5 minutes. Sprinkle the top of each serving of
soup with cheese and serve.