Ingredients:
· ¼ cup olive oil (divided)
· 4 ounces onions – sliced
· 1 clove garlic – sliced
· 2 ounces celery – sliced
· 2 ounces carrot – rolled or sliced
· 1 tablespoon garlic and herb seasoning blend*
· 4 ounces zucchini – large dice
· 1 cup green beans – cut about ¾ inches long
· 3 ounces cabbage – cut into strips like for cole slaw
· ¼ cup white wine
· 4 cups chicken broth (32 ounces)
· 14 ounce can whole tomatoes
· 1 whole rotisserie chicken – meat removed and torn into bite-sized pieces
· salt and pepper to taste
· Optional garnishes: pesto, olive oil, parmesan cheese, fresh basil, fresh parsley, jalapeno
Preparation:
· Step 1:
Chop all the vegetables and have them ready to go in the pot, group by group.
· Step 2:
In a large soup pot, heat 2 tablespoons olive oil over medium-high heat. Add the vegetables in the following order, stirring and covering to cook between each addition:
- Onions, garlic, celery, and carrots. Cover and cook for 5 minutes, stirring occasionally.
- Zucchini and seasoning blend. Cover and cook 1 minute.
- Green beans. Cover and cook 1 minute.
- Cabbage and wine. Cover and cook 2 minutes.
· Step 3:
Add the tomatoes and their liquid, crushing them as they are added. Add the chicken broth and cover, bringing to a fast simmer. Reduce heat and simmer gently, covered, until the vegetables are tender (about 40 minutes).
· Step 4:
Remove the chicken from the carcass and add to the soup pot. Stir and warm through.
· Step 5:
Add the remaining olive oil, adjust the seasoning, and serve.