Chicken minestrone soup

Yield: 1 Servings

Measure Ingredient
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
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
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@...>

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