Minestrone Soup with Tomatoes, Turmeric and Chicken
This classic dish can be prepared in a flash, with few vegetables to chop and a simple canned tomato base to which ingredients are added as it simmers. In addition…
Instructions
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1
In a large pot over medium-high heat, brown the garlic in 2 tbsp (30 ml) of the oil. Add the onions and cook for 3 minutes. Add the bell peppers and cook for 5 minutes, stirring often. Add the tomatoes. Bring to a boil. Simmer over medium heat for 15 minutes or until the tomatoes burst. With a potato masher, coarsely crush the tomatoes. Add the broth and white beans. Simmer for 15 minutes. Season with salt and pepper. You can freeze the soup at this point, if desired.
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2
Meanwhile, in a bowl, combine the turmeric with the remaining oil.
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3
In a pot of salted boiling water, cook the pasta until al dente. Drain. Add to the bowl of turmeric oil. Mix well.
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4
Divide the soup among eight bowls. Add the pasta and chicken. Garnish with basil leaves.
This classic dish can be prepared in a flash, with few vegetables to chop and a simple canned tomato base to which ingredients are added as it simmers. In addition to legumes, you can incorporate leftover chicken to avoid food waste. This soup can last you the entire week if stored in the refrigerator without the meat and pasta, which are added while serving. Or you can freeze it for two to three months (without the meat and pasta). Perfect for lunch at home or the office.
