Tuesday, July 3, 2007

Minestrone Soup

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
2 tomatoes, chopped
2 cups carrots, sliced
2 cups potatoes, diced
2 cups chicken broth
2 cups chicken
2 cups water
4 cups tomato sauce
2 cups baby spinach, rinsed
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
seashell pasta/ elbow macaroni
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add chicken and tomatoes. Sautee for 5 minutes. Add celery, potatoes and carrots, saute for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add other veggies and fresh herbs, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through, serve and sprinkle Parmesan cheese on top.

My review:

I cook this when I'm a bit lazy. Just chop everything in and cook. Can eat with pasta or mashed potato or even rice. The ingredients can be adjusted according to your preference. I always put in chicken balls or sausage as Jihan loves them very much. Sometimes when no fresh herbs available, I just add dried herbs.

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