Chicken Minestrone

• 2 tbsp oil
• 350 g chicken fillets
• 1 medium onions, diced
• 1 tbsp tomato paste
• 400 g tomatoes, coarsely chopped
• 1 litre vegetable stock
• 500 ml chicken stock
• 400 g green beans, coarsely chopped
• 150 g short pasta, such as orecchiette
• 450 g broccoli, cut into florets
• 250 g carrots, peeled and diced
• 1 bunch parsley, chopped
• 2 cloves garlic, finely chopped
• 1 None lemon, zested
• 1 tsp paprika

1. Heat the oil in a large saucepan, add the chicken and sear on all sides. Add the onion and tomato paste, cooking briefly before adding the stock and 1/2 the of canned tomatoes. Cover and simmer for about 20 minutes over a low heat.
2. Cook the beans separately in boiling salted water for about 12-15 minutes. Cook the pasta in boiling salted water according to package instructions.
3. Meanwhile, remove the chicken from the pan and add the broccoli, carrots and remaining tomatoes. Cover and simmer for a further 8 minutes.
4. Dice the chicken and mix with parsley, garlic and lemon zest. Drain the beans and pasta and add to the soup, along with the chicken. Bring back to a boil, season to taste with salt, pepper and paprika and serve.

oil, chicken fillets, onions, tomato, tomatoes, vegetable stock, green beans, short pasta, broccoli, carrots, parsley, garlic, lemon, paprika

Taken from recipes-plus.com/api/v2.0/recipes/19268 (may not work)