Mediterranean Chicken Bean And Pasta Soup Food

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

MEDITERRANEAN CHICKEN-VEGETABLE SOUP

Steps:

• Saute onions, garlic, parsley, and olive oil over medium heat.
• Add cabbage and cook until softened.
• Transfer to a soup pot. Add green beans, celery, navy beans, tomatoes, zucchini, broth, and chicken.
• Simmer 30 minutes over low heat, covered.
• Add spinach and cook over low heat for 1 minute.
• Ladle into bowls and top each with 1 T. pesto (if desired).

MEXICAN BEAN SOUP WITH CHICKEN

Steps:

• Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
• Drain and rinse beans thoroughly; put into a large stockpot. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat to medium-low, and cover the pot. Simmer until beans are soft in the center, about 90 minutes.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano pepper; simmer until softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until liquid begins to thicken, about 10 minutes more. Season tomato mixture with salt and remove from heat.
• Heat remaining oil in another large skillet over medium heat. Add chicken meat and cook, stirring occasionally, until evenly browned, 5 to 7 minutes. Stir in the tomato mixture and simmer 10 minutes. Pour in chicken stock. Bring soup to a boil and simmer until flavors combine, 15 minutes more. Stir into the pot of beans. Add cilantro and salt. Bring to a simmer and cook until beans are completely softened, about 30 minutes more.

MEDITERRANEAN CHICKEN SOUP

Steps:

• Season chicken with Greek seasoning and pepper. In a Dutch oven, saute chicken in oil until no longer pink; remove and set aside. Add green onions and garlic to the pan; saute for 1 minute. Add wine, stirring to loosen browned bits from pan., Stir in the broth, tomatoes, olives, capers, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Stir in lemon juice and parsley.

MEDITERRANEAN CHICKEN, BEAN AND PASTA SOUP

Steps:

• Heat oil in a large saucepan over med-hi heat.
• Add shallot, celery, and carrots.
• Saute until the veggies are beginning to soften, 2-3 minutes.
• Add chopped tomatoes with juice, broth, and bay leaves.
• Bring to a boil, then lower heat to med-low, partially cover and simmer for 20 minutes.
• Uncover soup, remove the bay leaves, add cooked chicken, beans and pasta.
• Increase the hea to med-hi and cook until the pasta is al dente, about 10 minutes.
• Season with salt and pepper, add 1/4 cup dinely chopped fresh parsleyndn 8 leaves fresh basil, thinly sliced.
• Garnish with grated parmesan cheese.
• Serve.