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Lunch / Dinner

Chicken & Vegetable Soup

The distinctive, pungent aromas of thyme, oregano, and bay leaf come together to highlight this tomato-based soup’s deep flavors and fresh vegetables.

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Ingredients

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Char bell peppers over an open flame and then steam them to add a distinctive smoky flavor to this soup.

Instructions

Char bell pepper over the flame of a gas stove at high heat, slowly rotating until blackened. Put bell pepper in a bowl, cover to steam, 5–10 minutes, then peel, seed, and slice.

Heat oil in a pot over medium. Stir in onions, celery, carrots, and garlic; sweat until softened, about 10 minutes.

Add broth, tomatoes, oregano, bay leaf, thyme, and pepper flakes. Bring soup to a boil, reduce heat, and simmer 30 minutes.

Stir in roasted pepper, zucchini, and beans; cook until zucchini is softened, 5 minutes. Discard bay leaf, add spinach and chicken, then season with salt and black pepper. Serve soup with Parmesan Pastina.

Char the bell pepper over a gas burner, steam it, then remove the skin and slice before adding it to the soup.

Char the bell pepper over a gas burner, steam it, then remove the skin and slice before adding it to the soup.

Spinach doesn't need much time to cook, and it wilts quickly, so stir it into the soup just before serving.

Spinach doesn't need much time to cook, and it wilts quickly, so stir it into the soup just before serving.

Nutritional Facts

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Lunch / Dinner

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