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Minestrone Soup , Chicken Version Recipe

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This recipe for Minestrone Soup , Chicken Version is from Pfeiffer Pfamily Cookbook 2011, 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:  
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)
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
15

 

 

 

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