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    FAST CHICKEN MINESTRONE
    from "Monday-to-Friday Chicken" by Michèle Urvater

    Ok, so this isn't what you'd expect from a minestrone – even though in Italy a minestrone is exactly what this is – that is, a vegetable soup that can be fashioned in any number of ways. My fast version doesn't contain the expected dose of potatoes and rice, nor does it take 3 hours to simmer into a melting mass of vegetables. But believe me, it tastes delicious, and on a cold winter night, it comforts as well as any classic rendition.

    Time: 40 minutes
    Makes: 6 servings
    INGREDIENTS (CLICK TO BUY)

    1/4 cup olive oil
    1 onion, sliced into thin half-moons
    2 large carrots
    2 cups shredded cabbage
    2 cups canned, chopped plum tomatoes with their juices
    4 cups water
    1 to 1 1/4 pounds skinless, boneless chicken (breasts or thighs)
    2 zucchini (1 pound)
    2 cans (15 ounces each) red kidney beans, drained and rinsed
    1/2 cup (packed) fresh parsley or basil leaves, or a combination of herbs
    Salt and freshly ground black pepper
    1 cup freshly grated Parmesan cheese

    Print recipe
    PREPARATION

    1.Heat the olive oil in a large saucepan over medium heat. Add the onion, and sauté until it takes on some color, 4 to 5 minutes. While the onion is cooking, slice the carrots into 1/2-inch rounds.
    2.Add the carrots and cabbage to the onion, cover the saucepan, and cook until they begin to wilt down, 5 minutes. (Add some water if they begin to stick to the bottom of the pan.)
    3.Add the tomatoes with their juices and the water. Bring the liquid to a boil over high heat, then lower the heat and simmer, covered, until the vegetables are tender, 10 minutes. While the vegetables are cooking, cut the chicken and zucchini into 1/2-inch cubes.
    4.Add the chicken, zucchini, and beans to the pan, cover, and simmer to cook through and soften, 10 minutes. While this is cooking, finely chop the parsley.
    5.Season the soup to taste with salt and pepper. Remove the pan from the heat and add the parsley. Serve the Parmesan on the side.



    Use Chicken Thighs
    Product nutrition and information
     Quantity Ingredients Est.Price
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
     
      Green Cabbage, Medium - $0.79/lb
     Farm Fresh, Med
     
      Boneless Skinless Chicken Breast, Grade A, 3-4pc - $3.99/lb
     Grade A, 3-4pc
     
      Pomi Chopped Tomatoes - $2.99/ea
     26oz
     
      Green Zucchini, Medium - $1.99/lb
     Farm Fresh, Med
     
      Goya Red Kidney Beans - $1.29/ea
     15.5oz
     
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
     
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Grated
     
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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