by Caitlin Saniga
Another day, another way. The star of this minestrone soup is chicken. As a base, minestrone typically consists of a soup with carrots, zucchini, beans and pasta. Some of today’s extras include olive oil and, of course, chicken.
- 2 carrots, sliced
- 1 stalk celery, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 14-ounce cans chicken broth
- 2 cups water
- 1 15-ounce can dark red kidney beans, rinsed and drained
- 8-10 ounces boneless, skinless chicken breast, cut into bite-size pieces
- 4 ounces fresh green beans, cut into 1-inch lengths
- 1/4 teaspoon freshly ground pepper
- 1 cup dried radiatore pasta
- 1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
- 14 1/2-ounce can diced tomatoes
- 1/2 teaspoon dried basil
In a large soup pot, cook the carrots, celery and onion in hot oil over medium heat for 5 minutes, stirring frequently. Add broth, water, kidney beans, chicken, green beans and pepper. Bring to a boil; add pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
Stir in zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in the undrained tomatoes; heat through.
Makes 8 servings.
Recipe adapted from: Better Homes and Gardens
Looks good n healthy!