Carl's Chicken Minestrone Soup

January 20, 2014

130

I try a new soup, and this recipe has become one of our favorites. I change the ingredients as the garden changes, and sometimes make a vegetarian version. The soup makes a wonderful weekend dinner, with fresh bread and a salad of crisp garden greens

2 tablespoons olive oil
1 large yellow onion, diced
2 carrots, diced
1 red bell pepper, cored, seeded, diced
3 plum tomatoes, cored and chopped
1 medium zucchini or yellow squash, diced
4 garlic cloves, minced
8 cups chicken broth
15-ounce can garbanzo beans, rinsed and drained
3 cups shredded cooked chicken
2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
1/2 cup small pasta
1/2 cup green beans, trimmed and cut into 2-inch pieces
1 cup chopped green cabbage
2 cups fresh spinach, stems removed, washed and drained
8 basil leaves, cut into thin strips
3 tablespoons chopped fresh oregano or marjoram
1/2 cup parmesan cheese

Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring often, until onion is translucent and has a little bit of color on it, about 15 minutes. Add carrots, bell pepper, tomatoes and zucchini and cook about 5 minutes longer, stirring occasionally, until the vegetables are soft and lightly browned. Add garlic and cook 1 minute longer, being careful not to brown garlic. Add broth, chickpeas, chicken, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a low boil over medium heat. Reduce heat to low and simmer, uncovered, for 1 hour. Add pasta, green beans and cabbage; bring the soup back to a low boil over medium heat. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally until pasta is al dente. Stir in the spinach, basil and oregano. Remove soup from heat and season with additional salt and pepper to taste. Serve immediately, topped with fresh parmesan cheese.

Nutritions

Calories
239

Sodium
1253mg
52% DV

Fat
11g
17% DV

Protein
18g
36% DV

Carbs
14g
5% DV

Fiber
4g
18% DV