Mama's Italian Minestrone with Chicken Skewers

Finely chop the onion and garlic.

• ½ Onion, yellow (~ 1.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Peel and dice the potatoes and carrot finely. Cut the celery into thin rings and add everything to a bowl.

• 5.3 oz Potatoes (w/o skin)
• ½ Carrot (~ 1.7 oz)
• ½ Celery stalk (~ 1 oz)

Heat the olive oil in a pot over medium heat and sauté the onions and garlic until the onions turn translucent. Add the potatoes, carrot, and celery and fry for approx. 10 minutes until the vegetables turn golden brown.

• 1 tsp Olive oil

Add the chopped tomatoes, tomato paste, and vegetable broth. Bring to a boil and let simmer for approx. 15 minutes.

• 3.5 oz Tomatoes, diced, canned
• 2 tsp Tomato paste
• 1 ⁠2⁄3 cups Vegetable broth

Season the soup with basil, oregano, salt, and pepper.

• ½ tsp Basil leaves, dried
• ½ tsp Oregano leaves, dried
• Salt
• Black pepper

Approx. 5 minutes before the end of cooking time, wash and drain the chickpeas in a colander. Add to the soup.

• 1 cup Chickpeas, canned

Cut the chicken breast into bite-size pieces. If you want thread them on wooden skewers.

• 5.3 oz Chicken breast

Heat the canola oil in a non-stick frying pan over high heat. Fry the chicken/chicken-skewers until golden brown. Turn the heat to medium and keep frying until cooked through. Season with salt and pepper and set aside.

• 1 tsp Canola oil
• Salt
• Black pepper

Serve the soup with chicken skewers and top with the Parmesan.

• 0.5 oz Parmesan cheese

Enjoy your meal!