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!
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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32
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