Low Carb Chicken Minestrone

By clawson

Ingredients

• 1/4 cup olive oil, divided
• 4 oz onions, sliced
• 1 clove garlic, sliced
• 2 oz celery, sliced
• 2 oz carrot, rolled or sliced
• 1 tablespoons Garlic and Herb Seasoning Blend
• 4 oz zuchini large dice, (1 medium zucchini)
• 1 cup green beans cut about 3/4" long, (3 oz)
• 3 oz cabbage, cut into strips like coleslaw, (1/4 cabbage)
• 1/4 cup white wine
• 4 cups chicken broth (32 oz)
• 14 oz can whole tomatoes (like Cento or San Marzano brand)
• 1 whole rotisserie chicken meat removed and torn into bite sized pieces
• salt and pepper to taste
• GARNISHES
• pesto
• extra virgin olive oil
• Parmesan cheese
• fresh basil
• fresh parsley

Details

Adapted from lowcarbmaven.com

Preparation

Step 1

Open the can of tomatoes. Chop the vegetables and have them ready to go in the pot group, by group.
In a large soup pot, heat two tablespoons of oil over medium high heat. Add the vegetables in this order, stirring them and covering to cook between each addition: Onions, garlic, celery and carrots, cover and cook for 5 minutes, stirring occasionally. Zucchini and the seasoning blend, cover and cook for 1 minute. Green beans, cover and cook for another minute. Cabbage and wine, cover, and cook for roughly 2 minutes.
Add the tomatoes and their liquid crushing them with your hands, and add the chicken broth and cover, bringing to a fast simmer. Reduce heat and simmer gently, covered, until the vegetables are tender, about 40 minutes.
Remove the chicken from the carcass of the rotisserie chicken and add to the Minestrone. Stir and warm through. Add the remaining olive oil, adjust seasoning and serve.

Calories: 321kcal | Carbohydrates: 8g | Protein: 19g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 75mg | Sodium: 638mg | Potassium: 613mg | Fiber: 2g | Vitamin A: 70% | Vitamin C: 27% | Calcium: 5% | Iron: 2%