Creamy Minestrone Soup
Victor M. Hernandez S.
The first time I went to an Italian restaurant, I remember being fascinated because the aroma and the nuances of flavors in your mouth leave you amazed; I was very young, but I still remember that feeling of the soup I had with my parents after celebrating my birthday, which is why I wanted to create my own recipe, combining the ingredients I like along with the warmth of that family moment.
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Ingredients
5
Servings
  • 1/2 boneless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoons paprika
  • 2 teaspoons oregano
  • 1/2 tablespoons coarse salt
  • 3 tablespoons corn oil
  • 1 package bowtie pasta, The Modern
  • 2 zucchinis
  • 2 carrots
  • 1 cauliflower , small
  • 1 broccoli, small
  • 1/4 white onions
  • 1 clove garlic
  • 100 grams button mushrooms
  • 5 tomatoes
  • 1 tablespoon unsalted butter
  • 3 1/2 tablespoons dry chicken broth or bouillon
  • 2 leaves bay
  • aromatic herbs
  • 1 sprig basil
  • 1 teaspoon ground black pepper
Preparation
1h
30 mins
Medium
  • Gather and have all your ingredients and utensils ready.
  • Clean the chicken breast and cut it into small strips, sprinkle 1 teaspoon of salt, ½ teaspoon of paprika, and 1 teaspoon of ground oregano. Store it in the refrigerator to marinate while you prepare the other ingredients.
  • Boil 1 liter of water with ½ tablespoon of coarse salt and 1 tablespoon of oil. Once it has boiled, add a package of bowtie pasta soup, stir to prevent sticking. When ready, drain in a colander.
  • Wash, peel, and disinfect the carrot and zucchini. Cut them into small cubes.
  • Wash and cut the broccoli and cauliflower into florets.
  • Finely chop ¼ of a white onion and 1 clove of garlic.
  • Clean and slice the mushrooms.
  • Blend 5 ripe tomatoes with 2 cups of water.
  • In a skillet or deep pot, heat 2 tablespoons of oil. Once hot, add the chicken and cook until golden.
  • Remove the chicken and add 1 tablespoon of butter, let it melt and sauté the onion and garlic. Pour in the blended tomatoes and add 2 ½ cups of water and 3 ½ tablespoons of chicken bouillon powder, let it heat until boiling.
  • Add the herbs, 2 bay leaves, a sprig of basil, and carrots, let it boil for 5 minutes. Add the broccoli and cauliflower, allow to boil for another 5 minutes.
  • Add the zucchini, mushrooms, chicken, and the bowtie pasta soup. Mix everything well and pour in 250 ml of whipping cream, stir to integrate everything perfectly. Sprinkle 1 teaspoon of ground oregano and let it boil for another 5 minutes.
  • Turn off the heat, remove the herbs, bay leaves, and sprig of basil. Sprinkle 1 teaspoon of ground black pepper. Serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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