Italian Soup

Name: Italian Soup
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 12 teaspoon fennel seed, crushed; 1 tablespoon minced fresh garlic clove; 12 teaspoon red pepper flakes (more or less depending on preference); 1 teaspoon dried oregano; 1 12 lbs boneless skinless chicken breasts, ground; 1 cup dry white wine; 32 ounces chicken broth; 2 (15 1/2 ounce) cans cannellini beans (or other white beans); 64 ounces water (2 quarts); 8 ounces smart taste whole grain macaroni; 1 lb frozen greens, chopped (kale, collard, or spinach); salt and pepper; 14 cup parmesan cheese, to top each bowl

15 ingredients

9 steps

Ingredients

2 tablespoons olive oil
1 large onion, chopped
12 teaspoon fennel seed, crushed
1 tablespoon minced fresh garlic clove
12 teaspoon red pepper flakes (more or less depending on preference)
1 teaspoon dried oregano
1 12 lbs boneless skinless chicken breasts, ground
1 cup dry white wine
32 ounces chicken broth
2 (15 1/2 ounce) cans cannellini beans (or other white beans)
64 ounces water (2 quarts)
8 ounces smart taste whole grain macaroni
1 lb frozen greens, chopped (kale, collard, or spinach)
salt and pepper
14 cup parmesan cheese, to top each bowl

Directions

1

Saute onions and garlic in oil about 1 minute, add fennel, oregano and red pepper saute about 1 minute more.
2

Add ground chicken and cook through completely.
3

Add wine and cook about 3 minutes, until it reduces a bit.
4

Add broth, water and beans (I don't rinse them but you can if you like).
5

Bring to a boil, reduce to a simmer, cover and let simmer for about 1 hour.
6

About 20 minutes before you are ready to eat increase the heat to bring soup back to the boil.
7

When boiling add noodles and cook until done.
8

Add greens at the last minute, taste and adjust the seasoning to your taste serve with a sprinkle of parmesan or romano cheese.
9

Serving size is based on one cup servings and is an estimate.