Chiarello s Chicken and Pastina Soup

1 tablespoon olive oil

1 cup Muir Glen® organic crushed tomatoes with basil

2 pounds boneless skinless chicken breasts

½ cup chopped onion

½ cup diced carrot

½ cup diced celery

2 (32 ounce) cartons Progresso® chicken broth

½ teaspoon gray salt or sea salt

¼ teaspoon freshly ground black pepper

1 dried bay leaf

1 cup uncooked acini de pepe or small round pasta

2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens

⅓ cup shredded Parmesan cheese

Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).

Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.

Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.

Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.