By
Tanya Kennedy
In the mood for soup?? This recipe came from one of my favorite sources, and of course, I have tweaked it just a bit. It is good for about 6-8 servings and refrigerates well. Enjoy!!
Chicken Fagioli
2 deboned skinless breasts
2 TB olive oil
Brown the chicken in the Dutch oven.
2 carrots
2 celery stalks
1 medium onion
1 head garlic
Dice vegetables and mince garlic. Put in Dutch oven. Cook until softened.
Add:
4 cups chicken broth
1 14 oz can diced tomatoes
2 cans kidney beans
1 small box vermicelli pasta
3/4 tsp pepper
1 sprig of rosemary
Bring to a boil. Lower heat to simmer and cook for 10 minutes or until pasta is cooked. Remove rosemary. Let stand for 5 minutes.
Top with freshly grated Parmesan and basil. Serve.
If you should have any questions about this recipe, please contact me on Facebook: kennedy kitchen creations or email tkenne11@earthlink.net
No comments:
Post a Comment