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CHORDATA
Chicken minestrone
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Ingredients
Directions
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Sprinkle the chicken with salt and pepper. Heat the olive oil in a soup pot and fry the chicken light brown. Remove the chicken from the pan.
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Fry the onion, garlic, carrot, celery and potato briefly in the cooking fat. Pour in the stock and add the chicken again. Cook the soup gently for 15-20 minutes.
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Remove the chicken from the soup and remove the meat from the bone. Purée 1/3 of the soup and mix the mashed portion with the zucchini, peas and beans through the soup. Cook gently for 3-4 minutes.
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Spoon the chicken and spinach through the soup. Serve the soup in deep plates with the bread, pesto and Parmesan cheese.
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Nutrition
1075Calories
Fat97% DV63g
Protein100% DV50g
Carbs23% DV70g
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