Farmers Market Vegetable and Chicken Soup
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.