Nutty Chicken Minestrone
- 2 teaspoons olive oil
- 1/2 medium carrot, sliced (1/4 cup)
- 1/4 cup sliced onion
- 1/2 stalk celery, sliced (1/4 cup)
- 1/4 pound red potatoes, thinly sliced (about 3/4 cup)
- 1/4 pound zucchini, sliced (1 cup)
- 1 medium tomato, diced, (1 cup)
- 3 cups fat-free, low-salt chicken broth
- 1/2 pound cooked chicken breast, bone and skin removed, cut into strips
- Salt and freshly ground black pepper
- 1 cup packed fresh spinach
- 1/4 cup chopped fresh basil
- 1/2 cup acini pepe pasta
- 2 tablespoons coarsely chopped pistachio nuts
- Heat the oil in a large saucepan over medium-high heat. Add the carrot, onion, celery, potatoes and zucchini. Saute for 5 minutes. Do not brown the vegetables. Stir the vegetables gently being careful not to break them up.
- Add the tomato and broth. The broth should cover the vegetables. Add more, if needed. Bring to a simmer and partially cover with a lid, leaving space for steam to escape. Simmer for 10 minutes. Add the chicken and simmer 5 more minutes. Add salt and pepper to taste. Remove from heat. Stir in the spinach and basil. Let stand 1 minute.
- While soup cooks, bring a large pot filled with 3 to 4 quarts water to a boil. Add the acini pepe pasta and boil 8 minutes or until pasta is cooked al dente. Drain.
- Spoon pasta into bowls and ladle soup on top. Sprinkle each bowl with pistachio nuts. Makes 2 servings
olive oil, carrot, onion, celery, red potatoes, zucchini, tomato, chicken broth, chicken, salt, fresh spinach, fresh basil, acini pepe pasta, pistachio nuts
Taken from www.epicurious.com/recipes/member/views/nutty-chicken-minestrone-50022910 (may not work)