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Minestrone Soup With Chicken




Source of Recipe


Niki


Recipe Introduction


This hearty Italian soup is a contemporary version of a soup that required
hours on the stovetop. This recipe calls for canned beans, chicken broth,
and tomatoes, which allow you to prepare this entrée soup in just 15
minutes. While the soup cooks, heat a loaf of crusty bread and toss a green
salad to make the healthful meal complete.




List of Ingredients




1 tbsp. olive oil
1 carrot, cut into 1/8-inch slices
¼ c. minced onion
2 cloves garlic, minced
Two 14 ½-ounce cans chicken broth
One 14 ½-ounce can diced tomatoes, with juice
One 14 ½-ounce cannellini beans, drained and rinsed (see Tip)
4 ounces boneless, skinless chicken breast halves, cut into ½-inch squares
1 zucchini, halved lengthwise and cut into ¼-inch slices
½ c. elbow macaroni
2 tbsp. minced fresh basil, or ½ tsp. dried
1 tbsp. minced fresh oregano, or ½ tsp. dried
¼ tsp. pepper, or to taste
Salt to taste
Freshly ground pepper and freshly grated Parmesan cheese for garnish



Recipe



Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
Add the carrot, onion, and garlic; cook, stirring occasionally, for 2
minutes, or until the carrot is crisp-tender and the onion is translucent
and not browned.
Stir in the chicken broth and tomatoes with juice; bring to a boil over high
heat. Stir in the beans, chicken, zucchini, macaroni, dried basil and
oregano (if using), and pepper. When the liquid returns to a boil, reduce
the heat to medium; cover and cook for 10 minutes, or until the chicken is
cooked through and the pasta and vegetables are tender. Stir in the fresh
basil and oregano (if using). Taste and adjust the seasoning.

Advance Preparation
This soup will keep, covered and refrigerated, for up to 4 days.
YIELD: 4 servings