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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | olive oil extra virgin |
| 1 | Boneless (8-oz) chicken breast, skin removed |
| 4 gross | cloves garlic minced |
| 1 gross | onion finely chopped |
| 2 Tasse | Celery finely chopped |
| 2 1/2 Tasse | Zucchini or yellow squash, sliced into thin circles |
| 1 Dose | (28 oz) plum tomatoes in juice, coarsely chopped (save the juice) |
| 2 Tasse | chicken broth |
| 3 Tasse | water |
| 2 Teelöffel | Balsamic or red wine vinegar |
| 1 Teelöffel | sugar |
| 2 Teelöffel | basilicum dried |
| 1 Teelöffel | oregano dried |
| 1/2 Teelöffel | thyme dried |
| 1/2 Teelöffel | Powwdered cayenne or one jalapeno pepper, chopped |
| | salt |
| | pepper ground |
| 1 Dose | (15-oz) northern white beans or two cups cooked dried beans |
| 1 Tasse | Spiral or elbow pasta (I use whole wheat variety) |
| | Freshly grated Parmesan, Romano or Asiago cheese |
| | Freshly chopped basil or parsley |
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I posted a recipe for Potato Cheddar Soup a day or two ago. There were a few other soups in the article from Mother Earth News (Feb/Mar 94) which I thought to share with you, too. Enjoy!
In soup pot, saute chicken in oil. Cut chicken into bite-sized pieces and set aside. Saute garlic & onion in remaining oil. Add celery, zucchini, tomatoes w/juice, chicken broth, water, herbs, spices, chicken & beans. Simmer, covered, for approx. 30 mins. Add pasta & simmer for 15 more mins. Taste and add additional seasonings if desired. Serve topped w/ grated cheese, parsley or basil.
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