Chicken minstrone
15
45
6 to 8
No
Ingredients
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 onion
- 1 carrots
- 3 celery branches
- 2 zucchinis
- 3 potatoes
- 4 canned tomatoes
- 30 ml (2 tablespoons) of olive oil
- 2 liters (8 cups) of chicken broth
- 4 chicken thighs without skin
- 1 thyme branch
- 1 rosemary branch
- 1 Bay leef
- Salt and pepper up to taste
- 10 ml (2 teaspoons) of chopped garlic
- 45 ml (3 tablespoons) of minced basil
- 1 can of white beans of 540 ml, drained
- 60 ml (4 tablespoons) of grated parmesan cheese
Preparation
Side-by-side mode
- Dice vegetables.
- In a casserole, heat oil and add leeks, onion, carrots and celery. Cook for two to three minutes.
- Pour chicken broth.
- Add chicken thighs, herbs and seasoning.
- Bring to a boil and simmer for ten minutes at medium heat.
- Add vegetables left, garlic, basil and beans.
- Simmer for 20 to 30 minutes, until chicken is cooked.
- Remove thighs from broth and remove bones.
- Throw thyme and rosemary branches, and also the Bay leaf.
- Chop flesh into chunks and set back into the soup.
- When serving, spread with parmesan.
Chef’s note
A chicken minestrone? Purist will say a real traditional minestrone soup doesn't contains chicken. Sure! But why not are a small change? The minestrone plus few good chicken chunks is consistent and ideal at the end of a day outside or in winter. To make a meal soup even more delicious, our chef suggest to add Savou cabbage (kale), rice or Italian pastas like orzo. Buon appetito!
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