Italian Chicken And Bean Soup
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1 small red bell pepper -- coarsely chopped (1/2 cup)
- 1/2 cup uncooked juniorettes (small spiral pasta)
- 2 cups water
- 1 tablespoon olive oil -- or vegetable oil
- 16 ounces kidney beans -- 1 can, rinsed & drai
- 1 medium zucchini -- coarsely chopped (2 cups)
- 1/2 pound boneless skinless chicken breasts -- cut into 1/2" pieces
- 2 cans ready-to-serve chicken broth -- (14 1/2 ounces each)
- 1/2 teaspoon Italian seasoning
- 1/2 cup uncooked small pasta shells
Contains
GlutenEggs
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1. Heat oil in 3-quart saucepan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon of the Italian seasoning. Cook and stir 3 to 5 minutes or until browned.
- 2. Add broth and water. Heat to boiling. Add pasta and bell pepper. Heat to boiling; reduce heat. Cook uncovered 10 to 12 minutes, stir; ring occasionally, until pasta is tender.
- 3. Stir in remaining 1/4 teaspoon Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender. 4 servings.
- T(Cook): "0:25"
- From
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon