Italian Soup

Name: Italian Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 18 serving(s)
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 1/2 teaspoon fennel seed, crushed; 1 tablespoon minced fresh garlic clove; 1/2 teaspoon red pepper flakes (more or less depending on preference); 1 teaspoon dried oregano; 1 1/2 lbs boneless skinless chicken breasts, ground; 1 cup dry white wine; 32 ounces chicken broth; 2 (15 1/2 ounce) cans cannellini beans (or other white beans); 64 ounces water (2 quarts); 8 ounces smart taste whole grain macaroni; 1 lb frozen greens, chopped (kale, collard, or spinach); salt and pepper; 1/4 cup parmesan cheese, to top each bowl

Submitted by paynetamaz

"This is a low calorie very rich soup with fabulous Italian flavors."

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Ready In:: 1hr 15mins
Ingredients:: 15
Serves:: 18

ingredients

2 tablespoons olive oil
1 large onion, chopped
¹⁄₂ teaspoon fennel seed, crushed
1 tablespoon minced fresh garlic clove
¹⁄₂ teaspoon red pepper flakes (more or less depending on preference)
1 teaspoon dried oregano
1 ¹⁄₂ lbs boneless skinless chicken breasts, ground
1 cup dry white wine
32 ounces chicken broth
2 (15 1/2 ounce) cans cannellini beans (or other white beans)
64 ounces water (2 quarts)
8 ounces smart taste whole grain macaroni
1 lb frozen greens, chopped (kale, collard, or spinach)
salt and pepper
¹⁄₄ cup parmesan cheese, to top each bowl

directions

Saute onions and garlic in oil about 1 minute, add fennel, oregano and red pepper saute about 1 minute more. Add ground chicken and cook through completely. Add wine and cook about 3 minutes, until it reduces a bit. Add broth, water and beans (I don't rinse them but you can if you like). Bring to a boil, reduce to a simmer, cover and let simmer for about 1 hour. About 20 minutes before you are ready to eat increase the heat to bring soup back to the boil. When boiling add noodles and cook until done. Add greens at the last minute, taste and adjust the seasoning to your taste serve with a sprinkle of parmesan or romano cheese.
Serving size is based on one cup servings and is an estimate.

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RECIPE SUBMITTED BY

paynetamaz

I am a wife and mother of 3 girls. I work full-time at a home for the aged. I don't really use recipes for cooking, more for ideas. I love to read, everything. I cook almost every night. I am working really hard on loving cooking but...I do love love love all of your recipes and use lots of ideas. The problem is, I never stick to a recipe unless I am baking (can't quite figure out the science of that). So, I collect cookbooks and recipes and just take bits from all kinds of different things and create my own! My favorite cookbook isn't really a book at all, it's Taste of Home magazine. I love those darn things! I have never used a recipe (for baking of course!;o) that didn't turn out just great! I love to have my kids in the kitchen with me and have a nine-year-old who would like to take off all on her own in the kitchen (Lord help us all!). I encourage that a lot and she loves to chop and dice for me. My secret shame is that my hubby is a chef and is opening his own restaurant in a few weeks and is a way way way better cook but he uses every pan so I kick him out and whip up a nice "one-pot meal". This makes me happy and the kids love it but he is not usually so thrilled with the results. Heck, who wouldn't rather have eggs benedict (with real hollandaise) than a breakfast scramble?? But, alas, he doesn't do the washin' up so he don't cook! I don't think I have any pet peeves, okay, maybe I do but they change from day to day! :o) I love this place and look forward to meeting all of you!

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