Chicken minestrone soup

1 Servings

Ingredients

QuantityIngredient
1tablespoonExtra-virgin olive oil
1Boneless (8-oz) chicken breast, skin removed
4largesCloves garlic, minced
1largeOnion, finely chopped
2cupsCelery, finely chopped
cupZucchini or yellow squash, sliced into thin circles
1can(28 oz) plum tomatoes in juice, coarsely chopped (save the juice)
2cupsChicken broth
3cupsWater
2teaspoonsBalsamic or red wine vinegar
1teaspoonSugar
2teaspoonsDried basil
1teaspoonDried oregano
½teaspoonDried thyme
½teaspoonPowwdered cayenne or one jalapeno pepper, chopped
Salt and freshly ground pepper
1can(15-oz) northern white beans or two cups cooked dried beans
1cupSpiral or elbow pasta (I use whole wheat variety)
Freshly grated Parmesan, Romano or Asiago cheese
Freshly chopped basil or parsley

Directions

I posted a recipe for Potato Cheddar Soup a day or two ago. There were a few other soups in the article from MOTHER EARTH NEWS (Feb/Mar 94) which I thought to share with you, too. Enjoy! In soup pot, saute chicken in oil. Cut chicken into bite-sized pieces and set aside. Saute garlic & onion in remaining oil. Add celery, zucchini, tomatoes w/juice, chicken broth, water, herbs, spices, chicken & beans.

Simmer, covered, for approx. 30 mins. Add pasta & simmer for 15 more mins.

Taste and add additional seasonings if desired. Serve topped w/ grated cheese, parsley or basil.

Posted to EAT-L Digest 21 October 96 Date: Tue, 22 Oct 1996 20:34:38 -0400 From: Twallace <twallace@...>