Chicken Tomato Vegetable Soup

This is low fat and very hearty. You can make it as spicy as you like.

4 Boneless breasts of chicken, chopped

2 Quarts chicken stock

3 Cups of cold water

1 Large yellow onion, chopped

1 green bell pepper

4 Sweet carrots, chopped

2 Small yellow crookneck squash, chopped

1 Can red kidney beans

1 Can white butter beans

1 Cup string beans, chopped

2 Cloves crushed garlic

Pinch of red pepper flakes

White and black pepper

2 Teaspoons onion powder

1/2 Teaspoon sage

2 Bay leaves

1 32-ounce can of crushed tomatoes

1 cup Ditalini pasta

Cut up vegetables, add stock and water. Add spices, beans, garlic, cut up chicken. Bring to a boil then simmer three hours. Add pasta and cook until pasta is al dente. Serve with a good sour dough bread.