Chicken Soup With Pasta and White Beans

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the ‘from scratch’ method. With a little creativity you can easily make two varieties of these soul-satisfying meals.

Step: 1

Prepare Fast Chicken Soup Base. Bring to a simmer.

Step: 2

Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.

Step: 3

Before removing from heat, stir in: 1/2 cup chopped fresh parsley.

Step: 4

Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

Per Serving: 213 calories; protein 12.5g; carbohydrates 37g; fat 2.1g; cholesterol 4.4mg; sodium 303mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.