Recipe for Chicken Minestrone Soup

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 tbl	Extra-virgin olive oil
1 x	Boneless (8-oz) chicken breast, skin removed
4 lrg	Cloves garlic, minced
1 lrg	Onion, finely chopped
2 cup	Celery, finely chopped
1/2 cup	Zucchini or yellow squash, sliced into thin circles
1 can	(28 oz) plum tomatoes in juice, coarsely chopped (save the juice)
2 cup	Chicken broth
3 cup	Water
2 tsp	Balsamic or red wine vinegar
1 tsp	Sugar
2 tsp	Dried basil
1 tsp	Dried oregano
1/2 tsp	Dried thyme
1/2 tsp	Powwdered cayenne or one jalapeno pepper, chopped
	Salt and freshly ground pepper
1 can	(15-oz) 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

Instructions:

Instructions: I posted a recipe for Potato Cheddar Soup a day or two ago. There were a thought to share with you, too. Enjoy!

In soup pot, saute chicken in oil. Cut chicken into bite-sized 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.

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