::rustic:chicken:minestrone::

I am on quite the soup kick and I realized that I really can't be too picky when it comes to ingredients that are involved. I mean, I go to the restaurant and don't always know what ingredients are used in the entrees so I just need to get over my fear and try new things and I might just be beyond pleasantly surprised. 

So I found this new recipe in the Everyday Food magazine {January/February 2012 issue} and can be found on page 86 if interested in picking the mag up. 

So I shall shut up - especially after blabbing in the last post, and share this recipe with you guys. :) 

Bon Appetit!

Rustic Chicken Minestrone

Ingredients

2 teaspoons extra-virgin olive oil

1 medium yellow onion, diced small

2 garlic cloves, minced

1 can {15 ounces} diced tomatoes

Chicken Soup Base - 10 cups broth & 4 cups shredded chicken

3/4 cup small pasta shells

3 medium carrots, cut into 1/4-inch rounds

1 Parmesan rind, plus grated Parmesan {optional}

1 bunch kale {preferably Tuscan; 3/4 pound}, tough stems and ribs removed, leaves cut into 1-inch pieces {4 cups}

1 medium zucchini, diced medium

1 can {15.5 ounces} chickpeas, rinsed and drained

Coarse salt and ground pepper

Directions

In a large pot, heat oil over medium-high. 

Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. 

Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. 

dd broth and bring to a boil. 

Add pasta, carrots and Parmesan rind, if using, and cook 5 minutes. 

Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. 

Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan if desired. 

Serves 6

Per Serv: 415 cal; 10 g fat {3 g sat fat}; 38 g protein; 43 g carb; 8 g fiber

There you have it. Another deliciously hearty soupy meal. :) 

I have an interview for a job {!!!} early next week so wish me luck!!!

-S.*