Soup season has arrived. With the chilly temps and the holiday season approaching, I have been incorporating homemade soups into our weekly meal routine. This particular soup – my mom’s recipe – is a particular favorite because it is so easy to make, healthy, and lends itself to various permutations. This soup can also be made relatively quickly in about thirty minutes.
– 1 sweet onion
– 2-3 carrots
– 2 cloves of garlic (optional)
– 1 can of cannellini beans (optional)
– 1/2 cup of green peas (optional)
– 2-3 boxes of Pacific chicken broth
– 1-2 cups of cooked basmati or Arborio rice OR tortellini (*I most recently used cheese filled tortellini and opted to leave the beans out)
– 1-2 teaspoons of bouillon
– white meat from a rotisserie chicken cut up in small cubes
1. Heat about 1/3 cup of olive oil in a soup pan.
2. Finely chop the onion and sauté.
3. Finely chop carrots + celery and add to the onion and sauté for about ten minutes until softening. Add garlic and continue to sauté until garlic is aromatic. I usually add a small amount of sea salt and pepper.
4. Add 2-3 boxes of the Pacific chicken broth depending on number of persons and if you want extra.
5. Add cannellini beans and/or peas + tortellini (*I most recently used the peas + tortellini combo – very nice.) Remember, if using beans, make sure to drain and rinse thoroughly.
6. Add bouillon seasoning. Continue to simmer.
7. When soap is almost ready, add chopped white meat.
8. Garnish with fresh Parmesan cheese.
What you do not eat you can store in the refrigerator for a few days. Enjoy!