PASTA FAGIOLE/MINESTRONE WITH CHICKEN SOUP
| Prep Time: 30 min | Serves: 6 |
| Cooking Time: 60 min | Yield: 12 cups |
Chicken stock base with pasta, cannelloni beans, veggies and chicken
Ingredients
- 3 cups Chicken, Breast
- 4 cups No Salt Added Chicken Broth
- 4 cups Chicken Broth, Low Salt
- 2 cups Purified Water
- 1 1/2 cups Onions
- 2 cloves Garlic Clove
- 14 oz Canned Tomatoes, Diced
- 1/2 cup cannellini beans-dry
- 2 cups Green Beans-unseasoned
- 1 Zucchini, Raw, Large
- 1 tbsp Tomato Paste
- 1 tbsp Spices, Oregano Leaves
- 2 tbsp Parsley
- 1 tbsp Basil, Dried
- 1/4 lb Spaghetti Pasta
- 2 tbsp Extra Virgin Olive Oil
Directions
Soak 1 lb. package of dry cannellini beans overnight, cook for 1-2 hrs until done. Set aside.
Bake chicken breasts in oven at 400 degs uncovered for 45-60 mins., let cool, take off meat and shred.
In nonstick pan, use 2 tbsp olive oil to saute diced onion, garlic minced, zucchini slices/quartered, and Pomi chopped tomatoes until softened. In large stock pot, put cooked beans, chicken stock (both homemade and/or purchased), tomato/onion/zucchini vegs, shredded chicken breasts, cooked green beans cut in 1" pieces, add spices: oregano, basil, and chopped fresh parsley (dried optional). In separate pan bring 4-6 cups water to boil, add spaghetti noodles broken into 2" pieces--cook to al dente, drain and add to stock pot. Let simmer. Add 1-2 cups of water, optional. Taste and adjust seasonings. Add salt and pepper, to taste. (Purposely did not put salt in recipe since trying to omit salt from diet.) Enjoy.