Rustic Chicken Minestrone
(from SallyV’s recipe box)
Not tried yet, but I will probably use stock rather than broth.
Source: Serious Eats
Prep time: 20 minutes
Cook time: 45 minutes
Serves 6 people
Categories: Soup
Ingredients
- 1 T. olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 28-oz. can diced tomatoes
- 8 C. chicken broth
- 2 C. shredded cooked chicken
- 1 C. pasta shells
- 3 carrots, cut into 1/4-inch rounds
- 1 Parmesan rind, optional
- 1 bunch kale, stemmed, leaves shredded
- 1 medium zucchini, diced
- 1 15-ounce can cannellinis, drained
- Salt and pepper to taste
- Grated Parmesan to garnish
Directions
-
In a large, heavy pot, heat the olive oil over medium heat. Add the onion and cook until translucent, 5 minutes; add the garlic and cook for 2 minutes more. Add the tomatoes with their juice and cook until the liquid is evaporated, 5 minutes more.
-
Add the chicken broth and bring to a boil, then add the pasta, carrots, and Parmesan rind (if using). Simmer for 5 minutes; add the kale, zucchini, cannellinis and salt and pepper. Cook until the pasta is almost al dente.
-
Add the chicken and cook until just warmed through. Adjust seasoning. Ladle into bowls, and serve with grated Parmesan.