Chunky Chicken Vegetable Minestrone Recipes

CHUNKY CHICKEN VEGETABLE MINESTRONE

Steps:

• 1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring often, until the onion is translucent and has a little bit of color on it, about 15 minutes. Add the carrots, tomatoes, and zucchini, and cook about 5 minutes longer, stirring occasionally, until the vegetables are soft and lightly browned. Add the garlic and cook 1 minute longer, being careful not to brown the garlic. 2. Add the broth, chickpeas, Chicken 2 teaspoons salt, and 1/2 teaspoon pepper and bring to a low boil over medium heat. Reduce the heat to low and simmer, uncovered, for about 1 hour. 3. Add the pasta, green beans and cabbage; bring the soup back to a low boil over medium heat. Reduce the heat and simmer for 10 to 15 minutes, stirring occasionally, until the pasta is al dente. Stir in the spinach, basil, and oregano. Remove the soup from the heat and season with additional salt and pepper to taste. Serve immediately, topped with freshly grated Parmesan.

MINESTRONE SOUP

Steps:

• In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
• Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
• Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.

CHUNKY BEEF VEGETABLE MINESTRONE

Steps:

• Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon).
• Cut bacon into small pieces and put in large stock pot.
• Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon.
• Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot.
• Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot.
• Bring to boil, cover, reduce heat and simmer for about 20 minutes.
• Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft.
• If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour.
• Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome.