Transform Leftover Veggies into This Unforgettable Minestron

• total time: 44 minutes

Ingredients

Chicken: 450g

Cabbage: 350g

Carrots: 220g

Zucchini: 250g

Celery: 120g

Onion: 120g

Dried Pasta: 120g

1 can kidney bean: 439g

1 can San Marzano tomatoes: 794g

Fresh basil

Minced garlic

Parmesan cheese

Salt, sugar, black pepper, Italian seasoning, chili flakes, chicken bouillon.

Directions

Cut the chicken into cubes and chop the carrots, celery, onion, cabbage, basil and zucchini into small pieces. Drain the water from the kidney beans, rinse, and set aside.

Heat the pot over medium-high heat, add the oil, the chicken, 1 tsp salt, 1 tsp sugar, 1 tsp Italian seasoning, 1 tsp chili flakes, the onion, and sauté until the outside of the chicken is cooked (7 minutes). Remove the chicken from the pot and set aside.

In the same pot, add the carrots, the celery and the tomatoes. Use a spatula to crush the tomatoes (or you can blend them instead). Continue adding the pasta and 2 liters of water (67oz). Let it cook for 30 minutes over medium-high heat.

Now add the chicken back to the pot along with the cabbage, the zucchini, the kidney beans, the minced garlic, and season with 2 t bsps salt, 1 tbsp sugar, 1/2 tbsp Italian seasoning, and 1 tsp chicken bouillon. Continue to cook for another 7 minutes until everything is cooked through. Garnish with fresh basil and turn off the heat.

Serve hot with grated parmesan cheese. Enjoy your leftover delight!!

Bon appétit!