A Classic Minestrone Soup Recipe
Minestrone is a very substantial soup that will fill you up and give you energy for the rest of the day. It is loaded with vegetables, beans, chickpeas and more. You can't go wrong.
Servings 6 servings
Ingredients
- 4 chicken legs drum and thigh
- 3 L cold water
- 1 ½ L chicken broth Made using the chicken legs and cold water or store-bought.
- 1 cup cooked and sliced penne
- 1 cup sliced carrot
- 1 cup diced onion
- 2 tablespoon sliced garlic
- ¼ c sliced celery
- 1 cup diced potato
- 1 cup green beans cut into ½ inch pieces
- ½ teaspoon red pepper flakes
- 1 tablespoon Italian Seasoning
- 540 ml can White Beans
- 796 ml can diced Tomatoes
- 540 ml can Chickpeas
- Salt and Pepper to taste
Instructions
Broth
- Put the chicken legs in a large pot and cover them with three litres of cold water.
- Bring the pot to a boil, turn the heat down to low and simmer for one hour.
- Let the pot cool to room temperature then put in the fridge overnight.
- Skim the layer of fat off the surface of the broth then strain through a fine-mesh sieve.
- Pick the chicken off the bones and discard the skin bones. Set aside.
Soup
- Heat a large pot over medium heat.
- Add in the olive oil, onions, garlic, carrots, and celery. Cook for five minutes.
- Add red pepper flakes, cook for 30 seconds, then add in the chicken broth, tomatoes, potatoes, Italian seasoning and a pinch of salt and pepper.
- Turn up the heat and bring the pot to a boil. Cook for 10 minutes.
- Add in the chickpeas, beans and green beans and boil for five more minutes.
- Add the pasta and cooked shredded chicken. Remove the pot from the heat. Taste the soup and season it with salt and pepper as needed.