Chicken minestrone soup
INGREDIENTS
20g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
1 large carrot, peeled, chopped
2 celery stalks, chopped
4 slices pancetta, chopped
400g can crushed tomatoes
2 zucchini, halved, sliced
1 quantity chicken stock with chopped chicken (see related recipe)
1/3 cup dried risoni pasta
Basil pesto, to serve
METHOD
Step 1
Melt butter in a large saucepan over medium-high heat. Add onion, garlic, carrot, celery and pancetta. Cook, stirring occasionally, for 10 minutes or until onion has softened. Add tomato, zucchini, 2 litres stock and 2 cups cold water. Bring to the boil.
Step 2
Add pasta and 4 cups chopped chicken. Reduce heat to low . Simmer for 10 minutes or until pasta is tender. Season with salt and pepper. Serve topped with a dollop of pesto
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