"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Minestrone Soup Recipe

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

Jo Ann Ramsey


3 chicken breasts, cooked and cubed or shredded
salt / pepper / bay leaf
4 carrots, sliced
1 large potato, cubed
2 sprigs of parsley
2 stalks celery, chopped
1 zucchini, sliced
1 large onion, chopped
1 tbsp. rice
1 tbsp. small pasta (ditalini or orzo)
2 cups chopped cabbage
1 can chick peas
1 can green beans
1 can corn
1 can green peas
1 large can crushed tomatoes

Boil chicken with a bay leaf and one teaspoon salt. Strain two cups of broth and add two teaspoons olive oil, two teaspoons butter, a chicken bouillon cube, one teaspoon pepper, and two cups of water. Use this stock for cooking the vegetables/pasta/rice combination until tender. Add chicken and crushed tomatoes. Simmer for a couple of hours.




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