Chicken, beans and greens soup <r t>

8 Servings

Ingredients

Quantity Ingredient
1 teaspoon Olive Oil; *Note
2 Cloves Garlic; Minced
½ cup Coarsely Chopped Carrots
½ cup Coarsely Chopped Celery
½ cup Coarsely Chopped Onions
1 pounds Skinless Boneless Chicken Breast Halves; Cut In 1/2\" Chunks
14½ ounce Italian Stewed Tomatoes
1 cup Small Pasta
4 cups Loosely Packed Chopped Romaine; **Note
19 ounces Cannellini Beans; Undrained
¼ teaspoon Salt
¼ teaspoon Freshly Ground Pepper

Directions

*NOTE: Original recipe used ⅓ C olive oil **NOTE: Original recipe used escarole

Heat oil in a large heavy pot over me heat. Add garlic and saute 1 min until fragrant. Stir in carrots, celery and onions; cook 3 - 4 min, until nearly tender.

Add chicken and cook 3 min, stirring often, until opaque.

Add broth and tomatoes, increase heat to high, cover and bring to a boil.

Add pasta, reduce heat and simmer uncovered 10 min, stirring occasionally, until pasta is almost tender.

Stir in romaine lettuce leaves and simmer uncovered 20 min until romaine is very tender. Add undrained beans, salt and pepper. Simmer 5 min longer until heated through.

Ladle into bowls and sprinkle with Parmesan cheese, if desired.

Makes 14 C, 8 servings

Prep: 25 min Cook: 1 hr

Recipe by: Catherine O. Edge and Harrison E. May This is absolutely wonderful!! A keeper.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 369⅒ Fat 2.5g Carb 56.4g Fib 11.7g Pro 31.8g Sod 259mg CFF 5.9%

Recipe by: Woman's Day, 3/98

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Mar 16, 1998

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