White Minestrone Soup with Roast Chicken

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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Ingredients

  • 2 boxes CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 chicken
  • 2 oz (57 g) pancetta or bacon, chopped
  • 1 tbsp (15 mL) olive oil
  • 1 medium leek, white and pale green parts only, finely diced
  • 1 tbsp (15 mL) fresh rosemary leaves, chopped
  • 1 tbsp (15 mL) fresh sage leaves, chopped
  • 1 tsp (5 mL) mint, chopped
  • 1 medium potato, peeled, diced ½ inch
  • 1 small wax turnip, peeled, diced ½ inch
  • 2 small parsnip, peeled, diced ½ inch
  • 1 cup (250 mL) button or crimini mushrooms, chopped
  • 1 cup (250 mL) cooked small soup pasta, like digitali or elbow macaroni
  • 1 cup (250 mL) spinach, chopped
  • Shaved Parmesan cheese (optional)
  • Basil pesto (optional)

Directions

  1. Warm oil in a heavy bottom soup pot over medium heat and sauté bacon or pancetta for 4 minutes,then add leeks and continue to cook for 2-3 minutes or until soft.
  2. Add mushrooms,sage,rosemary and mint and cook for 2 minutes or until mushrooms are soft and herbs are fragrant. Add potato,parsnip and turnip and sauté for 3-4 minutes.
  3. Add broth and bring to a boil. Reduce heat to a simmer and cook,covered,until vegetables are tender,about 30 minutes.
  4. Remove from heat and pulse three or four times with a hand blender in short 1 second bursts to slightly thicken soup. Stir in cooked chicken,spinach,and parmesan cheese.
  5. Place two spoonfuls of pasta in each bowl and ladle hot soup over top.

Recipe tips

  • For a richer flavor add a teaspoon of parmesan cheese to each bowl of soup.
  • Start with a teaspoon of pesto in the bottom of each soup bowl and ladle the hot soup over top.

Ratings & Reviews

(1)
  • madeleine m.

    January 17, 2014

    Rating by madeleine

    This rating was left without a review.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 130
Fat 5 g
Sodium 630 mg
Carbohydrate 12 g
Dietary Fibre 2 g
Protein 10 g
Calcium 2 %DV
  • One serving of vegetables

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