Tuesday, April 26, 2011

How to Make Italian Tomato Soup

I'm not sure what makes this "Italian," but it makes it sound sophisticated, at least. :)

I'll confess, I really hate chopping vegetables for soup. Lately I've been making use of the frozen, pre-chopped ones. But here's a recipe that uses just a few ingredients. It has the potential to be made completely from scratch, if you like to avoid canned ingredients. Or you can use some short-cuts, like I did.

2 cans chicken broth (or chicken pieces for making broth)
1 can peeled, diced tomatoes
1 can white kidney beans
1 medium-sized onion
2 cloves of garlic
fresh or dried herbs
Additional: more vegetables, pasta, other kinds of beans

1) Boil chicken with bay leaves, carrot/onion/whatever you like to make the broth flavorful.
2) Remove chicken from broth.
3) Add beans, tomatoes to broth, bring to a boil, and allow to simmer (add additional veggies or pasta if using).
4) Saute onion and garlic, then add crushed herbs and stir for a few seconds.
5) Shred chicken from bone and add back in, along with onion, garlic, and spices.

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