Mediterranean Chicken Bean And Pasta Soup Recipes

MEDITERRANEAN CHICKEN, BEAN AND PASTA SOUP

Steps:

• Heat oil in a large saucepan over med-hi heat.
• Add shallot, celery, and carrots.
• Saute until the veggies are beginning to soften, 2-3 minutes.
• Add chopped tomatoes with juice, broth, and bay leaves.
• Bring to a boil, then lower heat to med-low, partially cover and simmer for 20 minutes.
• Uncover soup, remove the bay leaves, add cooked chicken, beans and pasta.
• Increase the hea to med-hi and cook until the pasta is al dente, about 10 minutes.
• Season with salt and pepper, add 1/4 cup dinely chopped fresh parsleyndn 8 leaves fresh basil, thinly sliced.
• Garnish with grated parmesan cheese.
• Serve.

CREAMY ITALIAN WHITE BEAN SOUP

Steps:

• In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
• With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
• In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
• Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

MEDITERRANEAN CHICKEN-VEGETABLE SOUP

Steps:

• Saute onions, garlic, parsley, and olive oil over medium heat.
• Add cabbage and cook until softened.
• Transfer to a soup pot. Add green beans, celery, navy beans, tomatoes, zucchini, broth, and chicken.
• Simmer 30 minutes over low heat, covered.
• Add spinach and cook over low heat for 1 minute.
• Ladle into bowls and top each with 1 T. pesto (if desired).

CHUNKY CHICKEN SOUP, MEDITERRANEAN STYLE

Steps:

• In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
• Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
• Add carrots and cook about 5 minutes.
• Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.