MEDITERRANEAN CHICKEN-VEGETABLE SOUP

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Mediterranean Chicken-Vegetable Soup image

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.

Provided by MarissaB

Categories     Clear Soup

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

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)

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).

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