Phony Minestrone

Name: Phony Minestrone
Yield: Yield: 12 hearty servings.
Ingredients: 6 cups cold water; 2 whole chicken breasts, bone in (remove and discard skin); 1 cup canned baked beans; 2 additional carrots; 1½ to 2 cups spaghetti, broken into 2-inch pieces; 1 can (14 oz/398 mL) green peas, drained; 2 to 3 tsp salt; 3 or 4 cloves garlic; 1 large onion, cut in chunks; 2 carrots, cut in chunks; 2 stalks celery, cut in chunks; ½ cup green split peas, rinsed and drained; ¼ cup barley, rinsed and drained; 1 can (5½ oz/156 mL) tomato paste; 1 can (28 oz/796 mL) tomatoes, drained (reserve juice); 2 bay leaves; freshly ground black pepper to taste; ½ tsp each dried basil and dried oregano; ½ tsp each dried basil and dried oregano; ¼ tsp each dried rosemary and dried thyme; ¼ tsp each dried rosemary and dried thyme; 1 cup fresh green beans (optional)

Preparation info

Yield:
12
hearty servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

When my kids were young, they called this “spaghetti soup”! For a vegetarian version, omit chicken and substitute vegetable broth for water. To reduce the sodium, use salt-free tomato paste and canned tomatoes.

Ingredients

2 whole chicken breasts, bone in (remove and discard skin)
6 cups cold water
2 to 3 tsp

Soup
Pasta

Method

Place chicken, cold water and salt in large soup pot. Bring to a boil. Skim.

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Add onion, 2 carrots and celery and process until fine. Add to soup. Add split peas, barley, tomato paste and reserved juice from canned tomatoes to soup.

Process drained tomatoes on steel blade until purée