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Soup

Italian Chicken Minestrone

Combining a classic chicken soup base and a minestrone? Yes please! With kale, zucchini and chickpeas, this soup is a seasonal win-win.

Ingredients :

    2 teaspoons extra-virgin olive oil
    1 medium yellow onion, diced small
    2 garlic cloves, minced
    1 can (15 ounces) diced tomatoes
    Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
    ¾ cup small pasta shells
    3 medium carrots, cut into ¼-inch rounds
    1 Parmesan rind, plus grated Parmesan (optional)
    1 bunch kale (preferably Tuscan; ¾ pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
    1 medium zucchini, diced medium
    1 can (15.5 ounces) chickpeas, rinsed and drained
    Coarse salt and ground pepper

Direction :

    In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.