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Ingredientes
- 1 tsp Extra virgin olive oil *Note
- 2 x Cloves Garlic Chopped
- 1/2 c. Coarsely Minced Carrots
- 1/2 c. Coarsely Minced Celery
- 1/2 c. Coarsely Minced Onions
- 1 lb Skinless Boneless Chicken Breast Halves Cut In 1/2" Chunks
- 14 1/2 ounce Italian Stewed Tomatoes
- 1 c. Small Pasta
- 4 c. Loosely Packed Minced Romaine **Note
- 19 ounce Cannellini Beans Undrained
- 1/4 tsp Salt
- 1/4 tsp Freshly Grnd Pepper
Direcciones
- *NOTE: Original recipe used 1/3 C extra virgin olive oil
- **NOTE: Original recipe used escarole
- Heat oil in a large heavy pot over me heat. Add in garlic and saute/fry 1 minutes till fragrant. Stir in carrots, celery and onions; cook 3 - 4 minutes, till nearly tender.
- Add in chicken and cook 3 minutes, stirring often, till opaque.
- Add in broth and tomatoes, increase heat to high, cover and bring to a boil.
- Add in pasta, reduce heat and simmer uncovered 10 minutes, stirring occasionally, till pasta is almost tender.
- Stir in romaine lettuce leaves and simmer uncovered 20 minutes till romaine is very tender. Add in undrained beans, salt and pepper. Simmer 5 minutes longer till heated through.
- Ladle into bowls and sprinkle with Parmesan cheese, if you like.
- Makes 14 C, 8 servings
- Prep: 25 minCook: 1 hr
- This is absolutely wonderful!! A keeper.
- NOTES : This was absolutely wonderful!! Definitely a keeper. If you wanted to make it vegetarian you could add in more of all the ingredients and just leave out the chicken. It would be wonderful which way too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 8 servings | |
| Calories 237 | |
| Calories from Fat 18 | 8% |
| Total Fat 2.08g | 3% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 21mg | 7% |
| Sodium 423mg | 18% |
| Potassium 534mg | 15% |
| Total Carbs 37.7g | 10% |
| Dietary Fiber 6.0g | 20% |
| Sugars 4.94g | 3% |
| Protein 16.87g | 27% |
