Parmesan Infused Summer Minestrone Soup with Shredded Chicken and Orzo
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat 1 tbsp of olive oil in a large, thick-bottomed pot on medium high. Add the diced onion, leeks, celery, and carrots.
Sweat for 8 to 10 minutes until softened, lowering the heat to medium to prevent browning.
Add the minced garlic and cook for a minute.
Add the chicken stock, bay leaf and thyme. Increase heat to bring to a simmer, then add the zucchini, green beans and Parmesan rind.
Heat to boiling and then lower the heat to maintain a steady simmer.
Cook for 10 minutes until the vegetables are cooked through. Remove the bay leaf and parmesan chunk.
Stir in white beans, cooked orzo, tomato and shredded chicken. Heat to warm through.
Ladle hot soup into bowls and garnish with freshly grated Parmesan and basil or parsley.
|Per 301 g serving||Amount|
|Saturated Fat||1.0 g|
|Per 301 g serving||% Daily Value|