Minestrone with chicken

Although this soup is a traditional dish in Italy, it can easily fit into your daily menu, because it is incredibly tasty and nutritious, and is made from available ingredients.

Ingredients

• Chicken fillet - 300 Gram Pasta - 75 Gram (from durum wheat) Frozen green peas - 50 Gram Cauliflower - 300 Gram Tomato - 1 Piece Celery - 1 Piece (stem) Zucchini - 1 Piece (young) Onion - 1 Piece Carrots - 1 Piece Parmesan - 25 Grams Butter - 25 Grams Olive oil - 1 Tbsp. spoon Spices - To taste (a mixture of Italian dried herbs, ground black pepper) Salt - To taste

Directions

1. To begin with, we pour 1.5 liters of water into a saucepan and put the washed chicken fillet into it. We put the pan on fire, salt the water and cook the fillet 15 minutes after boiling. After the time has elapsed, remove the chicken fillet, wait until it cools down a little, then cut it into small pieces. Strain the broth, pour it into a saucepan again and return the chopped fillet to the broth. Next, we clean and rinse the vegetables. Cut onions, zucchini, carrots and celery into cubes, disassemble the cauliflower into inflorescences.
2. Blanch the tomato, peel it and chop it in the same way. Now we pour olive oil into the pan, heat and melt the butter in it. In this mixture, fry the onions until golden brown.
3. Then put the carrots and celery in a pan, fry for another 5 minutes over medium heat. Add the zucchini, mix everything and fry for 5 minutes. Transfer the fried vegetables to the chicken pot and boil them for 15 minutes after the liquid boils.
4. Then we spread the tomato, salt and season the minestrone with spices.
5. Finally, add cauliflower, peas and pasta, cook the soup for another 10 minutes. Pour the finished soup into plates, sprinkle with grated Parmesan and serve. Enjoy your meal!