An Easy Soup for Dinner :: Easy Sunday Italian Soup
Around here soup making is a great way to go for dinner. I make a soup and serve it up with a green salad or not. This soup is easy to get started in a big stock pot and then it just cooks itself. You can make it over the weekend and eat on it all week. Thus the name Easy Sunday....make it on Saturday and have an easy Sunday.
This soup is easy and has loads of yummy, fresh stuff in it. I like how it uses stuff that I usually have around the house but also includes the fresh okra and the cannelloni beans. You can use plain pasta or you could also use a small cheese tortellini to add a little pizzaz.
Make a batch and freeze some for another day. Or use the whole pot to serve a big group of folks around your table. Here you go; I hope this recipe helps you get supper on the table this week. It did for me. xox
Ingredients
1 large onion, diced
1 celery rib, thinly sliced
2 carrots, chopped
1 garlic clove, minced
3 Tbsp. olive oil, divided
6 cups Chicken broth, preferably homemade
1 (15.5-oz.) can diced tomatoes, preferably San Marzino
1 tsp. dried Italian seasoning
4 (6-to 8-oz.) skinned and boned chicken breasts
1/2 tsp. salt
1/2 tsp. black pepper
2 cups sliced fresh okra
1 (15.5-oz.) can Cannellini, drained and rinsed
9 oz Pasta- whatever you have in the pantry- fusilli or farfelle or rotini
Freshly grated Parmesan cheese
Instructions
Sauté first 4 ingredients in 2 Tbsp hot oil in a large Dutch oven over medium heat 3-5 minutes or until tender
Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally
Reduce heat to medium simmer, stirring occasionally, 10 minutes.
Meanwhile, sprinkle chicken with salt and pepper
Cook chicken in 1 Tbsp hot oil in large skillet 5 min on each side until lightly browned, cut into 1-inch pieces
Add Okra, Beans, and chicken to Dutch oven.
Simmer, stirring occasionally, 10 minutes or until okra is tender
Add past and cook, stirring occasionally, 3 minutes until pasta is done,
Serve with shaved or grated Parmesan