minestrone di pollo

Name: minestrone di pollo
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Chicken breast with skin and bone (approx. 500 g); 1 collar Soup vegetables; 1 baby onion; 100 ml dry white wine; 2 Twigs of thyme and rosemary; 10 Peppercorns; 1 Cloves; 3 Allspice seeds; 7-10 Tbsp Salt; 500 g white and green asparagus; 300 g Celery; 400 g Carrots; 250 g Pea pods; 250 g Thick bean pods; 1 TABLESPOON Pine nuts; 1 basil bunch; 1 TABLESPOON grated parmesan cheese; 100 ml Olive oil; 7-10 Tbsp black pepper; 100 g Fork spaghetti

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Chicken breast with skin and bone (approx. 500 g)
1 collar Soup vegetables
1 baby onion
100 ml dry white wine
2 Twigs of thyme and rosemary
10 Peppercorns
1 Cloves
3 Allspice seeds
7-10 Tbsp Salt
500 g white and green asparagus
300 g Celery
400 g Carrots
250 g Pea pods
250 g Thick bean pods
1 TABLESPOON Pine nuts
1 basil bunch
1 TABLESPOON grated parmesan cheese
100 ml Olive oil
7-10 Tbsp black pepper
100 g Fork spaghetti

Directions

1
Wash the chicken breast. Wash, clean or peel the soup vegetables. Halve the onion and place it with the cut surface in a large pot. Heat the pot without oil until the cut surface is dark brown.
2
Add white wine, 2 litres of water, soup vegetables, herbs and spices, bring to the boil. Add chicken, season with salt. Let simmer at low heat for about 45 minutes. Skim off any foam with a skimmer.
3
Wash the asparagus and cut off the woody ends. Peel the white asparagus additionally. Cut the asparagus into pieces. Clean, wash and cut the celery into pieces. Clean, peel and wash carrots and cut them into pieces.
4
Peas and beans. Blanch the beans in boiling salted water. Drain, rinse with cold water and remove the thin skin from the thick beans. For the pesto, roast the pine nuts and let them cool down. Wash the basil and dab dry, put something aside for garnishing.
5
Finely mash the remaining basil leaves with pine nuts, parmesan and olive oil. Season to taste with salt and pepper. Remove the chicken breast from the stock. Pour stock through a sieve into a large pot. Bring the stock to the boil.
6
Cook the pasta, celery, carrots and white asparagus for 7-8 minutes in the boiling broth. In the last 5 minutes of cooking time add peas, beans and green asparagus. Remove the skin from the chicken breast and remove the fillets from the bone, cut into slices.
7
Season soup with salt and pepper. Add chicken meat. Sprinkle with pesto and garnish with basil set aside.