Chicken Minestrone with Orzo

I had a fridge filled with a variety of fresh vegetables.  A handful of this and some of that.  It happens to all of us.  Our vegetable bins fill up with one of something, a half of another, a few of these and a couple of those.  To me, that spells vegetable soup!  This is a light version of beef vegetable soup.  Using the flavors of chicken and basil, this is fresh, healthy and very economical if you need to empty the fridge before things go to waste!  The recipe is from the Williams-Sonoma Soup cookbook. I won't lie; this takes a lot of time.  (However, many of you know, that cutting up vegetables is something that is not a chore to me!)  The recipe makes a ton; plenty of leftovers and enough to stock your freezer for lunches or a quick dinner.

Chicken Minestrone with Orzo
printable recipe

3 Qt. Chicken Stock
2 skinless, boneless chicken breasts
4 carrots, peeled
2 zucchini
1/2 lb. green beans
2 yellow onions
2 T. olive oil
1/2 small head of cabbage, shredded
1/4 lb. white mushroom, sliced
3 cloves garlic, minced
2 tomatoes, peeled and diced (I used a can of tomatoes as I did not have fresh)
1/4 c. fresh basil, finely chopped
Piece of Parmesan Cheese Rind (Every time I finish with a block of parmesan, I put the rind in a ziplock bag in my freezer)
1/4 c. dry orzo
1 can (15 oz.) cannelloni beans, rinsed and drained
1/2 c. basil pesto

In a large stock pot, bring 6 c. of the stock to a simmer.  Add the chicken breasts and simmer until tender and no pink remains, 6-10 minutes.

Remove from the heat and let the chicken cool in the liquid.  Transfer the chicken to a cutting board and cut into 1 inch cubes.  Set aside.  Strain and reserve the stock.
Cut the carrots, zucchini, and green beans into 1 inch pieces and chop the onions.  In the empty stock pot over medium heat, warm the oil.  Add the onions and saute, stirring occasionally, until slightly softened, about 2 minutes.

Add the carrots, zucchini, and green beans.  Saute for 3 minutes until softened.

Add the cabbage and continue to saute another 2 minutes.

Add the mushrooms next and saute another 2 minutes.  Add garlic, cook for 1 minute.

Add the tomatoes, the reserved stock, the other 6 c. of stock, the basil and parmesan rind.  Raise the heat and bring to a boil.  Lower the heat to medium and simmer for 30-45 minutes.

Add the orzo and the beans, and cook until the orzo is al dente, 8-10 minutes.  Add the chicken and heat through.  Remove the cheese rind and discard.  Season to taste with salt and pepper.
Ladle the soup into bowls and swirl with a dollop of pesto right before serving.