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Categories:
garlic chili flakes extra-virgin olive oil free-range organic chicken broth Italian plum tomatoes halves potato Italian white beans stalks red chard carrots celery handfull salt pepper Parmesan cheese
Viewed: 64 - Published at: 9 years agoIngredients
- 2 garlic cloves, minced
- 1 teaspoon chili flakes
- 1 tablespoon extra virgin olive oil
- 8 cups free-range organic chicken broth
- 1 14.5 oz can Italian plum tomatoes, crushed
- 2 halves or 1 full boneless skinless chicken breast cut into pieces
- 1 medium Yukon Gold potato, diced
- 1 can Italian white beans, chickpeas or kidney beans, drained and rinsed
- 2-3 stalks red chard, cut into one-inch pieces tough ribs removed
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- Handfull fresh Italian parsley, minced
- Pinch salt
- Twist pepper (for extra kick, and for garnish only)
- Grated Parmesan cheese
Method
- The Process
- In a large pot, saute garlic and chili in extra virgin olive oil.
- Add broth and tomatoes.
- Add chicken.
- After about five minutes add potato.
- Cook on a gentle boil for about 15 minutes.
- Add beans, chard, carrots and celery, and simmer for a few more minutes.
- Dont over cook.
- Ladle into warm bowls.
- Finish with parsley, Parmesan, and taste for salt and pepper.
