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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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I make soup like this based on what's freshest, and what I have on hand. More of a technique than a real recipe, but always light and satisfying. You can use more ingredients than specified, but will need more broth, too. Ingredients:
2 tablespoons olive oil |
1/2 cup onion, chopped |
4 cups chicken broth |
1/2 cup fresh parsley, chopped |
1/2 teaspoon hot pepper flakes |
1/2 cup carrot, diced |
1/2 cup mushroom, diced |
1/2 cup green beans, chopped |
1/2 cup garbanzo beans |
1/2 cup cooked rice or 1/2 cup cooked orzo pasta |
1/2 cup cooked chicken, diced |
1/2 cup celery, diced |
1/2 cup zucchini, diced |
1/2 cup green peas |
salt and pepper, to taste |
Directions:
1. Heat oil in small Dutch oven. Saute vegetables until tender.
2. Add chicken broth and heat to simmer. Add remaining beans, rice or pasta if using. Heat to simmer.
3. Add parsley and pepper flakes. Add salt and pepper to taste. Serve at once.
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