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Chicken and Minestrone Soup

2 Teaspoons of Olive Oil

I carrot Thinly Sliced

6 spring Onions Chopped

4 Celery Sticks Chopped

3 Garlic Cloves Minced

Large Can crushed Tomatoes

2 cups of chicken stock

I medium sweet potato cubed

½ tbs of oregano

¼ teaspoon of fresh ground pepper

2 x chicken breast cubed

Can on Cannelloni beans rinsed and drained

½ cup of chopped parsley

 

1.In  a medium saucepan sauté the carrots, spring onion and garlic with olive oil until softened 5-7 minutes, stir in the tomatoes and broth, bring to boil then stir in the potatoes oregano and pepper, reduce the heat and simmer, cover until the potatoes are tender 15-20 minutes.

2. Meanwhile in a medium nonstick skillet, sauté the chicken until cooked through 8 minutes. Stir in the beans and parsley and simmer until heated through about 5 minutes.

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