Tuesday, March 20, 2012

Minestrone Soup with Chicken

Kinda hot for a soup night but I had some veggies that I needed to use up and was inspired by a recipe I found in the BH&G Chicken Dinner magazine (is anyone counting?  I think this is about the 5th-6th recipe I made from this publication).  I love when the meal looks colorful and is full of healthy ingredients.... this will help you achieve your daily intake for the food pyramid!

The ingredients

The chopping

The formal attire

The eats... (I would also recommend sprinkling with some parmesan or romano cheese - I felt it needed a little extra kick and that did it for us)

Minestrone Soup with Chicken Serves: 8 Calories: 183 Prep Time to Table: 40 minutes
Recipe : adapted BH&G chicken dinner

-1 cup sliced carrots
-1/2 cup chopped celery
-1/4 cup chopped onion
-1 T olive oil
- 6-7 cups of chicken broth (depending on thickness desired)
-2 cans cannellini beans, drained and rinsed
-8 oz. chopped boneless chicken breast
-1 cup frozen green beans
-1/4 t fresh pepper
-1 cup dried bowtie pasta
-1 ½ cups sliced zucchini and/or yellow squash (medium, quartered and sliced ½” thick)
-1 14.5 oz can tomatoes with basil, garlic and oregano

1. Cook carrots, celery and onion in hot oil for 5 minutes; then add chicken broth, beans, chicken, green beans, pepper and bring to boil and simmer 5 minutes
2. Add pasta and simmer additional 5 minutes then add zucchini and simmer about 8 minutes; add tomatoes (undrained) to heat through and serve.


1 comment:

  1. I love me some minestrone! Will give this a try!


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