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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Provincial Chicken Vegetable Soup Recipe

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This recipe for Provincial Chicken Vegetable Soup is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. dried navy beans, soaked overnight
4 leeks, white and light green only - washed well and drained
1 t. olive oil
1 med. garlic clove sliced thin
2 T. chopped Italian parsley
1/2 t. chopped fresh thyme
1 lg. carrot sliced 1/2 ' discs
1/2 t. black pepper
8 c. good chicken stock
1 t. salt
1/2 # fresh spinach, sliced into 1/2" strips
6 chicken breasts
12 oz. bow tie pasta
Fresh grated Parmesan cheese
Directions:
Directions:
Soak beans overnight in refrigerator. Slice leeks in cold water
5-10 minutes. Drain in colander. In medium stockpot heat
olive oil over med/low heat. Add leeks, garlic and saute 6
minutes. Do not brown. Drain beans, discard liquid and add
beans and stock to liquid. Boil and reduce to low. Cover and
cook about 40 minutes until beans are tender. Saute chicken
with small amount of oregano sprinkled on. About 10 minutes
before soup is done, add salt. Then add spinach and cook
1-2 minutes more. Serve over chicken and top with parm.
cheese.

 

 

 

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