20147 (Ashburn, VA) Office delivery?

show messages
hide messages
Skip to Content
Asian Brussel Sprouts & Cabbage Cucumbers Green Salads Mushrooms Root Vegetables Tomatoes
Asparagus & Artichokes Carrots Pre-Cut Spinach, Kale & Greens Onions & Garlic Salad & Greens Packs Vegetarian Entrées
Avocados Celery Eggplant Lettuce Organic Specialty Wild & Foraged
Beans & Peas Cold-Pressed Juice & Blends Family Size Local Peppers Sprouts & Microgreens
Broccoli & Cauliflower Corn Fresh Herbs Local CSA Potatoes & Yams Squash & Zucchini

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

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 Print recipe

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.

Buy The Ingredients 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
  Green Cabbage, Medium - $0.99/lb
 Farm Fresh, Med
  Boneless Skinless Chicken Breast, Grade A, 3-4pc - $4.99/lb
 Grade A, 3-4pc
  Pomi Chopped Tomatoes - $2.99/ea
  Green Zucchini, Medium - $1.49/lb
 Farm Fresh, Med
  Goya Red Kidney Beans - $1.29/ea
  Gotham Greens Local Basil - $4.49/ea
 1oz, Local
Parmigiano-Reggiano, Aged 2 Years - $18.99/lb
You May Already Have
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.49/ea
  Morton's Regular Salt - $1.19/ea
  Gefen Ground Black Pepper - $1.88/ea
Email a copy of this recipe on the day of delivery! Estimated Total:  
save recipe as list

Home   |   Your Account   |   Help/FAQ   |   Contact Us
© 2002 - 2015 Fresh Direct, LLC. All Rights Reserved.

Privacy Policy  |  Customer Agreement  |  A note on images for AOL users