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Chicken minestrone soup
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Prepare a large batch of flavorful minestrone soup for freezer storage.
Ingredients:
  • 20g butter
  • 1 brown onion, finely chopped
  • 1 large carrot, peeled, chopped
  • 2 celery stalks, chopped
  • 4 slices pancetta, chopped
  • 400g can crushed tomatoes
  • 2 zucchini, halved, sliced
  • 1 quantity chicken stock with chopped chicken (see related recipe)
  • 82.50 ml dried risoni pasta
  • Basil pesto, to serve
Instructions:
  • In a large saucepan over medium-high heat, melt butter and add in onion, garlic, carrot, celery, and pancetta. Sauté for 10 minutes until the onion has softened. Stir in tomato, zucchini, 2 litres of stock, and 2 cups of cold water, then bring to a boil.
  • Combine pasta and 4 cups of chopped chicken in the pot. Lower the heat and gently simmer for 10 minutes or until the pasta is cooked to your liking. Season with salt and pepper, then serve with a generous spoonful of pesto on top.

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