This soup is very hearty and makes a healthy, flavorful meal.  The recipe can be changed by using whichever vegetables you have on hand.

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Farmers Market Vegetable and Chicken Soup

Course Main Course

Cuisine American

Servings 10

Ingredients

• 2 Tbsp olive oil
• 2 yellow onions minced
• 4 carrots cut into one inch pieces
• 2 zucchini cut into one inch pieces
• 1/2 pound green beans cut into one inch pieces
• 1 eggplant peeled and cut into one inch pieces
• 1/2 medium head green cabbage shredded
• 4 ounces mushrooms sliced
• 2 garlic cloves minced
• 1 cup canned fire roasted tomatoes chopped
• 3 quarts chicken stock or water
• 2 tablespoon basil chopped
• 1/4 cup arborio rice
• 2 cups canned white or cannellini beans well rinsed
• 4 poached boneless, skinless chicken breasts cut into bite sized pieces (see our Perfect Poached Chicken link below)
• 1 tsp kosher salt
• 1/2 tsp fresh ground pepper
• Several dashes of hot sauce
• 1/2 cup pesto pre-made
• Freshly grated parmesan cheese

Instructions

• In a soup pot, heat olive oil over medium heat.      
• Add onions and cook for  3 minutes.  
• Add the carrots, zucchini, green beans, and eggplant and sauté for 5 minutes, stirring frequently.
• Add cabbage and sauté until soft.
• Add mushrooms and sauté for several minutes.
• Add garlic and stir for another minute.
• Add tomatoes, stock and basil and bring to a boil.  
• Reduce heat to simmer and cook until vegetables are tender and soup has slightly thickened - about 15 minutes.
• Add rice and beans and cook for 15 minutes.
• Add chicken, salt, pepper and hot sauce. Heat until chicken is warm.
• Place soup in bowls and top with a teaspoon of pesto and grated parmesan cheese.

Notes

Perfect Poached Chicken