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

This yummy side dish is a fantastic addition to any meal over and over again.  The chives, cheese, and pine nuts are optional, but “step up” this rice dish into something special for your simple celebration.

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Rice Pilaf

Course Side Dish

Cuisine American

Servings 6

Ingredients

• 2 tsp olive oil
• 1 1/2 cup Basmati or Jasmine rice
• 3 cups water
• 2 cubes chicken or vegetable bouillon
• salt & fresh ground pepper
• 1/4 cup snipped chives optional
• 1/2 cup grated parmesan cheese optional
• 1/3 cup roasted pine nuts optional

Instructions

• Heat olive oil over medium-high heat in a medium saucepan. 
• Add rice and stir constantly for about 1 minute.
• Add water and bullion cubes, stir.
• When water boils, turn heat to low and cover saucepan.  Cook about 15 minutes on gas stove (20 on electric), stirring occasionally until water is absorbed. 
• Remove from heat and add salt and pepper to taste (you can make rice up to this point and leave covered for about 15 minutes). 
• Stir in chives, parmesan cheese, and pine nuts if desired.