Title: Chicken Minestrone Soup
Categories: None
Yield: 1 Servings

1 tb Extra-virgin olive oil
1 Boneless (8-oz) chicken
-breast, skin removed
4 lg Cloves garlic, minced
1 lg Onion, finely chopped
2 c Celery, finely chopped
2 1/2 c Zucchini or yellow squash,
-sliced into thin circles
1 cn (28 oz) plum tomatoes in
-juice, coarsely chopped
-(save the juice)
2 c Chicken broth
3 c Water
2 ts Balsamic or red wine vinegar
1 ts Sugar
2 ts Dried basil
1 ts Dried oregano
1/2 ts Dried thyme
1/2 ts Powwdered cayenne or one
-jalapeno pepper, chopped
Salt and freshly ground
-pepper
1 cn (15-oz) northern white beans
-or two cups cooked dried
-beans
1 c 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 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.
Posted to EAT-L Digest 21 October 96

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

From: Twallace