Chicken Minestrone Soup - Theresa Francavilla

By zeenieme

Ingredients

• 5 cans chicken broth
• 1 Tablespoon tomato paste
• 1 1/2 teaspoon Tabasco sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1 cup fresh basil, sliced into thin ribbons
• 1 1/2 cups peeled and diced butternut squash
• 1 Tablespoon corn oil
• 1 Tablespoon butter
• 1 large onion, diced
• 3 fresh tomatoes, chopped
• 1/2 pound fresh spinach, cut into strips
• 15 ounce can chickpeas, with their liquid
• 2 cloves garlic, crushed
• 2 cups diced, cooked chicken
• 6 ounces bow-tie noodles, cooked
• Parmesan cheese

Preparation

Step 1

Bring broth to a boil. Add tomato paste, Tabasco, and dried herbs. Add squash and cook, covered 10 minutes.

Meanwhile, heat oil and butter. Add onions and cook 4 minutes. Add tomatoes and cook 3 minutes. Scrape into broth mixture. Deglaze the pan with some broth and add to soup. Add spinach and chickpeas. Continue to simmer covered about 10 minutes. Add basil, garlic, chicken, salt and pepper

Just before serving, add cooked pasta. Serve with Parmesan cheese