Recipe by COLLEGE INN® Broth
"Tomatoes, pasta, chicken, and peas in a rich chicken broth make a quick soup to warm up the family on a chilly day."
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1 (32 ounce) carton
COLLEGE INN® Chicken Broth
1 (14.5 ounce) can
DEL MONTE® Diced Tomatoes with Basil, Garlic & Oregano, No Salt Added
small shell pasta
diced, roasted chicken
1 (15 ounce) can
DEL MONTE Sweet Peas, No Salt Added
This is not typically what I think of as minestrone, but what matters is that what's in the bowl is tasty. And this wasn't bad, not bad at all, expecially given all the shortcuts! I reserved some of the meat from a rotisserie chicken and made broth with the rest. I didn't care for the idea of canned peas so, in keeping with what a true minestrone is, I made use of what I had in the fridge - baby spinach and mushrooms. I didn't think such few ingredients would make a very good soup, particularly since the tomatoes didn't really have enough time to cook with the broth, onion, etc. Also, I just used regular diced tomatoes and seasoned the soup with dried basil and oregano. This was surprisingly delicious, although to my credit I did use, in my opinion, a better choice with the spinach and mushrooms than with the canned peas! And no minestrone would be complete without freshly grated Parmigiano-Reggiano (or Romano) cheese! A surprisingly good, basic, shortcut recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Minestrone with Roast Chicken
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 47
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