Chicken minestrone soup

Make a big batch of this minestrone to freeze for a rainy day.

The ingredient of Chicken minestrone soup

1. 20g butter
2. 1 brown onion, finely chopped
3. 2 garlic cloves, crushed
4. 1 large carrot, peeled, chopped
5. 2 celery stalks, chopped
6. 4 slices pancetta, chopped
7. 400g can crushed tomatoes
8. 2 zucchini, halved, sliced
9. 1 quantity chicken stock with chopped chicken (see related recipe)
10. 1/3 cup dried risoni pasta
11. Basil pesto, to serve

The instruction how to make Chicken minestrone soup

1. Melt butter in a large saucepan over medium-high heat. Add onion, garlic, carrot, celery and pancetta. Cook, stirring occasionally, for 10 minutes or until onion has softened. Add tomato, zucchini, 2 litres stock and 2 cups cold water. Bring to the boil.
2. Add pasta and 4 cups chopped chicken. Reduce heat to low . Simmer for 10 minutes or until pasta is tender. Season with salt and pepper. Serve topped with a dollop of pesto.

Nutritions of Chicken minestrone soup

fatContent: 337.946 calories
saturatedFatContent: 15.8 grams fat
carbohydrateContent: 4.9 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 27.9 grams protein
sodiumContent: 97 milligrams cholesterol