Mediterranean Chicken-Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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You can make this a vegan dish by simply substituting the chicken breasts with a meat-substitute (I like Quorn brand), and substitute the chicken broth for vegetable broth. Ingredients:
2 cups chopped onions |
3 garlic cloves, chopped |
2 tablespoons chopped fresh parsley |
1 tablespoon extra virgin olive oil |
2 cups shredded savoy cabbage |
1 cup green beans, cut into 1/4 inch pieces |
1/2 cup celery, diced |
1 cup canned navy beans, drained and rinsed |
1 cup canned diced tomato |
1 cup diced zucchini |
2 boneless skinless chicken breasts |
6 cups chicken broth |
1 cup fresh spinach, shredded |
pesto sauce (optional) |
Directions:
1. Saute onions, garlic, parsley, and olive oil over medium heat.
2. Add cabbage and cook until softened.
3. Transfer to a soup pot. Add green beans, celery, navy beans, tomatoes, zucchini, broth, and chicken.
4. Simmer 30 minutes over low heat, covered.
5. Add spinach and cook over low heat for 1 minute.
6. Ladle into bowls and top each with 1 T. pesto (if desired).
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