3 T. olive oil
1 small onion, chopped
1 carrot, peeled and chopped
1 rib celery, chopped
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts, cut into 1” pieces
15 oz. can chopped tomatoes
49 oz. can chicken broth (about 6 cups broth)
1 tsp. Kosher salt
½ tsp. ground black pepper
two 15 oz. cans garbanzo beans, not drained
1 ½ cups dried small shell pasta
10 oz. baby spinach leaves
grated Parmesan cheese
crusty bread
In a large stockpot, heat oil and sauté the onion, carrot, and celery until soft, about 3 minutes. Add the garlic and chicken pieces; cook on medium heat until the chicken is cooked through. Add tomatoes, chicken broth, salt, pepper, and beans. Bring to a low boil for 15 minutes. Add the dried pasta; cook uncovered for 8-10 minutes. Add spinach leaves, toss well in the soup. Taste for seasoning. Spinach should be just wilted at this point. Serve “minestre” with grated cheese on top and crusty bread slices. Serves 6-8.
Add comment