Chicken and Swiss Chard Pasta Fagioli soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| ½ pounds chicken breast, diced | |
| 1 clove garlic | Washed, peeled and chopped |
| ½ cup onions | Washed, peeled and chopped |
| ½ cup carrots | Washed, peeled and sliced |
| 6 cups low sodium chicken broth | |
| 2 cups water | |
| 1 cup canned diced no added salt tomato | |
| 1 (14 oz.) can canned kidney beans | Drained and rinse. |
| 4 cups fresh chard | Washed trimmed and chopped |
| 1 tablespoon chopped fresh oregano | Wash and chop fresh oregano or ½ teaspoon dried oregano |
| ¼ cup chopped fresh basil | Wash and chop fresh basil or 1 teaspoon dried basil |
| salt and pepper to taste | |
| 8 oz. .ditalini or tubetini pasta | |
| ¼ cup grated parmesan cheese for topping |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Over medium-low heat, in a large stock pot, heat oil and sauté chicken and garlic | Cook until internal temperature reaches 165°F. |
| 2 | Add onion and sauté for 4 to 5 minutes. | |
| 3 | Add carrots, sauté for 1 to 2 minutes. | |
| 4 | Add chicken broth, water and diced tomato, bring to boil, stirring frequently. | |
| 5 | Reduce heat to low and add kidney beans, Swiss chard, oregano, basil, salt and pepper. | |
| 6 | Simmer for 30 to 40 minutes, the longer the better. | Cook until internal temperature reaches 135°F. |
| 7 | Fill a medium saucepan with water and bring to a boil. | |
| 8 | Add macaroni and cook until tender. | |
| 9 | Drain water and set aside. | |
| 10 | To serve add pasta to bowl and top with soup. Sprinkle Parmesan cheese on top. Serve hot. |
Posted in Soup Recipes
