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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Barbara's Minestrone Soup & Chicken Recipe

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This recipe for Barbara's Minestrone Soup & Chicken, by , is from The Elliott Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Buckner


1 T olive oil
1 clove minced garlic
1 c diced carrots
c diced onions
3 stalks diced celery
1 c cut up zucchini
1 c torn spinach (opt)
1 c cut up yellow squash (opt)
1 tsp sage
1 tsp oregano
tsp minced parsley
1 tsp salt
tsp pepper
1 qt chicken broth
28 oz diced tomatoes
15.5 can canellini beans (drained)
2 c water
1 c dry ditailini pasta
4 c chicken

In a large pot, put olive oil and all vegetables and spices and cook about 5 minutes until soft. Add broth, tomatoes, water, pasta, and bring to a boil and cook until pasta is done, about 10 minutes. Add beans and cooked/shredded chicken and simmer about 5 minutes.

Note: Will be quite thick, so can add up to a quart of chicken broth.

Number Of Servings:
Number Of Servings:




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