📋 Italian Chicken Soup Minestrone
A bowl of homemade chicken soup can warm up any cold winter evening. If you have frozen chicken stock, you can prepare it in no time.#yourguardianchef #chikenrecipe #italianchicken #italianrecipe
Servings 4 people
Stir fry in the pan the chopped onion
Add the borlotti beans, stir for a minute to coat them with the soffritto
Add the chicken stock and let the beans boil for 15 minutes
Add the rest of the leaves vegetables and boil for 5 minutes
Add the shredded chicken at the end, enough time to warm it up
Transfer on a serving bowl and serve piping hot
Each person can drizzle some extra virgin olive oil and add some freshly grated Parmesan cheese
Spicy olive oil would be the perfect finish for those who like hot chilly.
- Always use the vegetables that are in season
- Include beans or potatoes to make it creamier
- If you are using dry borlotti beans you need to soak them in water overnight
- Pulse and vegetables may require different cooking times. Do not cook them all at once but paste them according to their cooking time. Vegetables should not be too mushy or undercooked. Generally, you would need to add beans, potatoes, and solid vegetables like broccoli, carrots, and zucchini first, leaves-vegetable ( like chard, spinach, cabbage) on the last 3 to 5 minutes of cooking. Seasoning at the end.
- You can season with herbs, extra virgin olive oil, fat (butter or lard), Parmesan, or Pecorino cheese. However, they should be added carefully nor too abundant to overtake the flavor nor too scarce. You need to find the right balance.
- Cook the pasta or the rice separately, and add them to the serving plate. You can use pastina or small pasta like ditalini.
- DO NOT USE: frozen or canned vegetables
Calories: 504kcal | Carbohydrates: 73g | Protein: 22g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 957mg | Potassium: 648mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4843IU | Vitamin C: 35mg | Calcium: 72mg | Iron: 4mg