Not your average chicken noodle soup, minestrone con pollo

• 3 tbsp  butter                
• 2 cloves  minced garlic
• 1/2 cup sliced onion          
• 1/2 cup sliced celery
• 1/2 cup diced green bell pepper     
• 1 cup sliced carrot
• 1/2 cup chopped mushrooms   
• 1/2 cup diced zucchini
• 3 diced cooked potatoes  
• 1 cup cooked kidney beans  
• 2 cups diced tomatoes
• 6 cups chicken broth         
• 2 cups diced chicken
• 2 tbsp Olio do Panne                 
• 1 tsp Italian sea salt **
• 1 tbsp Rosemary, Hot Pepper  and Garlic Vinegar
• 2 cups penne noodles  (try Sam Mills corn noodles)   **
• 1/2 cup  grated romano cheese
• Parsley to garnish

Melt the butter in a kettle or soup pot.  Add the chicken, onion, garlic, celery, peppers, zucchini and  mushrooms and sauté until soft.  Add the tomatoes and potatoes to the vegetables and sauté for 5 more minutes.  Next add the chicken broth,  Rosemary, Hot Pepper  and Garlic Vinegar, salt, noodles and Olio do Penne.  Simmer until the potatoes are cooked but still firm (about 15 to 20 minutes).  Sprinkle in parmesan cheese  and serve.  

Soup Hint   If you you want your noodle soups to have a clear broth, cook the noodles separately and add to the  soup just before serving.

**Shopping tip - you can find wonderful Italian Sea Salt and Corn Penne Noodles at Ocean State Job Lot

Photo Credit: Justin Hansen

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• Not your average chicken noodle soup, minestrone con pollo