Italian Chicken And Bean Soup Food

ITALIAN CHICKEN MEATBALL AND BEAN SOUP

Steps:

• Preheat oven to 400°. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake until cooked through, 14-17 minutes., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir until carrots are softened, 5-7 minutes. Stir in Italian seasoning and garlic; cook 1 minute longer., Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice.

ITALIAN CHICKEN AND BEAN SOUP

Steps:

• Heat oil in 3-quart saucepan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon of the Italian seasoning. Cook and stir 3 to 5 minutes or until browned.
• Add broth and water. Heat to boiling. Add pasta and bell pepper. Heat to boiling; reduce heat. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender.
• Stir in remaining 1/4 teaspoon Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender.

ITALIAN CHICKEN BEAN SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and season with salt and pepper to taste. Cook, stirring occasionally, until vegetables are just tender, 5-6 minutes.
• Add the tomatoes and chicken broth to the pot, and bring to a simmer.
• Stir in the chicken, beans, and zucchini and cook for 5-7 minutes more, until zucchini is tender.
• Add more salt and pepper as desired.
• Sprinkle with chopped parsley and serve.

ITALIAN CHICKEN SOUP (WITH KIDNEY BEANS)

Steps:

• In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
• Reduce heat and simmer 1 1/2 hours.
• Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
• Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
• Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
• Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

ITALIAN PASTA AND BEAN SOUP

Steps:

• Saute first 3 ingredients in large pot until onions are very tender.
• Add next 6 ingredients and simmer for about 20-30 minutes. Cool and store in frig for at least a couple of hours. Reheat and simmer for about 30 minutes before serving.
• Place cooked Penne noodles in bottom of soup bowl and ladle soup over noodles.
• Liberally sprinkle Parmesan Cheese on soup. (I like to add cheese, stir soup and add more!).
• Serve with French Bread or rolls.
• Note: Because I do not want the noodles to soak up the juice in my leftover soup, I do NOT add noodles directly to soup pot.

SIMPLE CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.