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Ingredientes
- 2 Tbsp. vegetable oil
- 3/4 lb skinless boneless chicken breast cut into 1" cubes
- 2 med carrots minced
- 1 med onion minced
- 1/2 c. minced celery
- 19 ounce stewed tomatoes canned (or possibly 28 ounce)
- 10 ounce condensed chicken broth
- 10 ounce water (1 can)
- 1/2 tsp thyme
- 1/4 tsp dry rosemary crumbled
- 14 ounce canned kidney beans (1 can)
- 3/4 c. macaroni
Direcciones
- In large saucepan, heat oil over medium heat; saute/fry chicken, carrots, onion and celery about 5 min or possibly till tender.
- Add in tomatoes, breaking up with fork. Add in chicken broth and water, thyme and rosemary; bring to boil. Reduce heat, cover and simmer 10 min.
- Stir in kidney beans and macaroni; simmer, uncovered, 10 to 12 min, stirring occasionally or possibly till macaroni is tender.
- Makes 4 servings 15 oz each.
- Description: "Typically, minestrone is a heart-warming beef-based vegetable soup with many variation. Here, chicken is used instead of beef."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 6 servings | |
| Calories 231 | |
| Calories from Fat 55 | 24% |
| Total Fat 6.23g | 8% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.13g | |
| Cholesterol 23mg | 8% |
| Sodium 733mg | 31% |
| Potassium 568mg | 16% |
| Total Carbs 28.91g | 8% |
| Dietary Fiber 5.8g | 19% |
| Sugars 6.81g | 5% |
| Protein 15.29g | 24% |
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