Chicken Minestrone Soup
04-02-2011, 06:24 PM
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Join Date: Oct 2010
Location: Fox Valley Wisconsin
Posts: 1,920
My favorite soup recipe...making it tomorrow...so thought I would share the recipe:
Chicken Minestrone
2 cloves garlic, minced
1 medium onion, chopped
1 pound chicken breasts(I used Italian marinated ones)cut into 1" pieces
2 Tbls extra virgin olive oil
1 large yellow sweet pepper, coarsley chopped
1 medium zucchini coarsley chopped
3-14oz cans chicken broth
1-15oz can cannellini beans, rinsed and drained
8 oz. fresh green beans, trimmed and cut into 1-1/2" pieces
1 cup dried mostaccioli
1/4 cup coarsley chopped fresh basil
2 medium tomatoes, coarsley chopped
2 cups fresh baby spinach leaves
salt, pepper and Italian seasoning to taste
shaved parmesan cheese
In a 4 quart Dutch oven, cook garlic, onion and chicken in hot oil until onion is tender, and chicken is cooked.
Add sweet pepper, zucchini, broth, and 2 cups of water, bring to boiling.
Add beans, and pasta and return to boil. Reduce heat and simmer, covered for 10 minutes, or until pasta is tender.
Stir in tomatoes, spinach, and fresh basil. Remove from heat and season to taste with salt, pepper, and Italian seasoning.
Serve with fresh shaved parmesan cheese.
Serves 6.
Chicken Minestrone
2 cloves garlic, minced
1 medium onion, chopped
1 pound chicken breasts(I used Italian marinated ones)cut into 1" pieces
2 Tbls extra virgin olive oil
1 large yellow sweet pepper, coarsley chopped
1 medium zucchini coarsley chopped
3-14oz cans chicken broth
1-15oz can cannellini beans, rinsed and drained
8 oz. fresh green beans, trimmed and cut into 1-1/2" pieces
1 cup dried mostaccioli
1/4 cup coarsley chopped fresh basil
2 medium tomatoes, coarsley chopped
2 cups fresh baby spinach leaves
salt, pepper and Italian seasoning to taste
shaved parmesan cheese
In a 4 quart Dutch oven, cook garlic, onion and chicken in hot oil until onion is tender, and chicken is cooked.
Add sweet pepper, zucchini, broth, and 2 cups of water, bring to boiling.
Add beans, and pasta and return to boil. Reduce heat and simmer, covered for 10 minutes, or until pasta is tender.
Stir in tomatoes, spinach, and fresh basil. Remove from heat and season to taste with salt, pepper, and Italian seasoning.
Serve with fresh shaved parmesan cheese.
Serves 6.
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