Chicken and Vegetable Minestrone

chix minestrone.jpg

Soup is the ultimate comfort food. Be sure and make extra so you can share with friends.

 Serves 8 to 10 / makes about 3 quarts

2 tablespoons olive oil
1 large onion, diced
2 carrots diced
1 red bell pepper, cored, seeded and diced
3 plum tomatoes, cored and chopped
1 summer squash (yellow or zucchini), diced
4 garlic cloves, minced
8 cups chicken broth
1 15-ounce can chickpeas, rinsed and drained
3 cups shredded cooked chicken (meat from a 3 1/2 – 4 pound roasted or poached chicken)
2 teaspoons seal salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup small shape pasta( elbow macaroni or bow tie)
1/2 pound green beans, trimmed and cut into 2-inch pieces
1 cup chopped green cabbage
2 cups fresh spinach, stems removed, washed and drained
8 fresh basil leaves, cut into thin strips
3 tablespoons chopped fresh oregano or marjoram leaves
1/2 cup grated Parmesan cheese

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook and stir about 10 minutes. Add the carrots, bell pepper, tomatoes and squash and cook and stir another 5 minutes. Add the garlic and sit a minute longer.

2. Add the broth, chickpeas, chicken, salt and pepper and bring to a low boil. Reduce the heat and simmer, uncovered for about 1 hour.

3. Add the pasta, green beans and cabbage and bring the soup back to a low boil. reduce the heat and simmer for another 15 minutes, stirring occasionally. add the spinach, basil and oregano and remove the soup from the heat and season to taste. Serve hot topped with the freshly grated Parmesan.


Back to Soups, Stews & Chillies