This minestrone soup recipe was shown on KSL-TV back in 2003 and I have loved making it ever since. It is a really hearty stew-like soup with lots of flavor. It is very easy to put together too!
Very simple ingredients.
I like how you saute the onion, carrot and celery, then add the meat and garlic and cook before adding the liquid ingredients.
The finished soup - topped with fresh spinach leaves and grated Parmesan cheese - SO GOOD!
Chicken, Chick Pea (Garbanzo) and Pasta Minestrone
Adapted from a recipe featured on KSL-TV Oct 15, 2003
Ingredients:3 TBSP olive oil
1 small onion, chopped
1 carrot, peeled and chopped
1 rib celery, chopped
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts cut into 1” pieces
1 15-oz can petite diced tomatoes, undrained
1 49-oz can chicken broth (about 6 c broth)
1 tsp Kosher salt
½ tsp ground black pepper
2 15-oz cans garbanzo beans, undrained
1 ½ c dried small shell pasta
Garnish with:
Baby spinach leaves
Grated Parmesan cheese
Method:In a large stockpot, heat oil and sauté the onion, carrot, and celery until soft, about 3 minutes. Add the garlic and chicken pieces; cook on medium heat until the chicken is cooked through. Add tomatoes, chicken broth, salt, pepper, and beans. Bring to a low boil for 15 minutes. Add the dried pasta; cook uncovered for 8-10 minutes. Taste for seasoning. Garnish each bowl with fresh spinach leaves and grated Parmesan cheese. Stir in the spinach and it will just start to wilt. Serve with crusty bread. Serves 6-8.
I like how you saute the onion, carrot and celery, then add the meat and garlic and cook before adding the liquid ingredients.
The finished soup - topped with fresh spinach leaves and grated Parmesan cheese - SO GOOD!
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