Recipe - Chicken Minestrone Soup

1 tablespoon Extravirgin olive oil
1 Boneless (8oz) chicken
breast, skin removed
4 lg Cloves garlic, minced
1 lg Onion, finely chopped
2 cup Celery, finely chopped
2 One half cup Zucchini or yellow squash,
cut or sliced up into thin circles
1 cn (28 oz) plum tomatoes in
juice, coarsely chopped
(save the juice)
2 cup Chicken broth
3 cup Water
2 teaspoon Balsamic or red wine vinegar
1 teaspoon Sugar
2 teaspoon Dried basil
1 teaspoon Dried oregano
One half teaspoon Dried thyme
One half teaspoon Powwdered cayenne or one
jalapeno pepper, chopped
Salt and freshly ground
pepper
1 cn (15oz) northern white beans
or two cups cooked dried
beans
1 cup Spiral or elbow pasta (I use
whole wheat variety)
Freshly grated Parmesan,
Romano or Asiago cheese
Freshly chopped basil or
parsley

I posted a recipe for Potato Cheddar Soup a day or two ago. There were a
few other soups in the article from MOTHER EARTH NEWS (Feb/Mar 94) which I
thought to share with you, too. Enjoy!

In soup pot, saute chicken in oil. Cut chicken into bitesized pieces and
set aside. Saute garlic & onion in remaining oil. Add celery, zucchini,
tomatoes w/juice, chicken broth, water, herbs, spices, chicken & beans.
Simmer, covered, for approx. 30 mins. Add pasta & simmer for 15 more mins.
Taste and add additional seasonings if desired. Serve topped w/ grated
cheese, parsley or basil.
Posted to EATL Digest 21 October 96

Date: Tue, 22 Oct 1996 20:34:38 0400

From: Twallace twallace@BIDDEFORD.COM