Chicken Minestrone Soup
From: Andree, Levis, Quebec, Canada
Servings: 6 to 8
IngredientsPreparation
  • 2 tablespoons [30 g] butter
  • 2 slices bacon, chopped
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 pound [454 g] chicken breast meat, diced
  • Salt and pepper, to taste
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 [19-ounce / 540-mL] can crushed tomatoes
  • 1 [19-ounce / 540-mL] can white beans, rinsed and drained
  • 7 cups [1.75 L] chicken broth
  • 1/3 cup [80 mL] tiny boiled drained pasta noodles such as rings, macaroni, stars
  • 2 teaspoons [10 mL] oregano
  • 1 tablespoon [15 mL] freshly chopped parsley
  • Grated Parmesan cheese, to taste
  • 6 to 8 toasted bread slices
  • Seasoned oil
  • Melt butter into a casserole; brown chopped bacon, then onion slices, minced garlic and chicken dices.
  • Sprinkle with salt and pepper; cook stirring for 5 minutes.
  • Well mix in chopped celery and carrot.
  • Then mix in crushed tomatoes, drained white beans and chicken broth.
  • Simmer for 30 minutes.
  • Stir in cooked pasta noodles, oregano and parsley.
  • Pour into individual bowls and sprinkle each serving with grated Parmesan cheese.
  • Serve, along with toasted bread slices, already brushed with seasoned oil instead of butter.