Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Extra-virgin olive oil |
| 1 \N | Boneless (8-oz) chicken breast, skin removed |
| 4 larges | Cloves garlic, minced |
| 1 large | Onion, finely chopped |
| 2 cups | Celery, finely chopped |
| 2½ cup | Zucchini or yellow squash, sliced into thin circles |
| 1 can | (28 oz) plum tomatoes in juice, coarsely chopped (save the juice) |
| 2 cups | Chicken broth |
| 3 cups | Water |
| 2 teaspoons | Balsamic or red wine vinegar |
| 1 teaspoon | Sugar |
| 2 teaspoons | Dried basil |
| 1 teaspoon | Dried oregano |
| ½ teaspoon | Dried thyme |
| ½ teaspoon | Powwdered cayenne or one jalapeno pepper, chopped |
| \N \N | Salt and freshly ground pepper |
| 1 can | (15-oz) northern white beans or two cups cooked dried beans |
| 1 cup | Spiral or elbow pasta (I use whole wheat variety) |
| \N \N | Freshly grated Parmesan, Romano or Asiago cheese |
| \N \N | Freshly chopped basil or parsley |
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@...>