Yield: 1 Servings
|1 tablespoon||Extra-virgin olive oil|
|1||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|
|2 teaspoons||Balsamic or red wine vinegar|
|2 teaspoons||Dried basil|
|1 teaspoon||Dried oregano|
|½ teaspoon||Dried thyme|
|½ teaspoon||Powwdered cayenne or one jalapeno pepper, chopped|
|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)|
|Freshly grated Parmesan, Romano or Asiago cheese|
|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@...>