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Chicken Minestrone Soup Recipe

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This recipe for Chicken Minestrone Soup, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Wednesday, April 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 boneless, skinless chicken breasts, cubed
4 cloves gralic, minced
1 onion, diced
4 stalks celery, diced
4 carrots, diced
1/4 cup chopped fresh flat leaf parsley
1/4 cup fresh basil, chopped
1/2 cup dry red wine
6-7 cups chicken stock
1 large can crushed tomatoes
1/2 cup water
2 cans canneloni beans, rinsed and drained
evoo
salt and fresh ground pepper
grated locatelli or romano cheese

1lb. ditalini pasta, cooked al dente

Directions:
Directions:

Heat saucepan till hot--add about 4 tbsp. evoo and then the cubed chicken breast. Cook over medium heat till ckicken is light brown. Add vegetables and garlic; cook for about 4 minutes. Add wine to deglaze the pan. Add rest of liquids and the crushed tomatoes. Bring to a simmer. Add beans, parsley and basil. Simmer with cover ajar for about 2 hours. DO NOT BOIL. Meanwhile, cook pasta, drain and set aside

To Serve:
Spoon pasta into bowls and add soup mixture. (Adding the pasta directly to the soup will make the consistency too thick)
Top with cheese and serve with a thick slice of cibatta bread.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is an easy recipe and a real crowd pleaser. Once all the ingredients are combined---you can sit back and relax. We love it on cold winter nights with a glass of wine or two. This soup tastes better the next day

 

 

 

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