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Minestrone Soup , Chicken Version Recipe

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This recipe for Minestrone Soup , Chicken Version, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melinda Stender
Added: Wednesday, February 16, 2011


1 onion chopped
2 cloves garlic
3/4 head green cabbage, chopped
3 carrots diced
2 can kidney beans, drained
2 cans diced tomatoes
2 medium potatoes, peeled and chopped
2 stalks celery, chopped
2 zucchini, quartered and chopped.
1 1/2 32 oz. containers of chicken stock
2 cups cooked chicken, shredded or chunks
Olive oil
Italian seasoning (or basil, parsley, oregano, and garlic salt)
1 cup each of medium cheddar and Monterrey jack cheese (optional)

Heat 2 Tbsp. olive oil in a pan. Add onions, celery, carrots, and garlic. Cook 5-10 minutes, until onions become transparent. Add Cabbage. Cook 5 minutes until cabbage is wilted and translucent. Add chicken stock along with rest of vegetables, canned tomatoes, chicken, and beans.Cook until zucchini is soft. Add cheese and stir before serving; or cheese can just be sprinkled on top.

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