Thursday, February 6, 2014

Chicken, bean, vegetable and tortellini soup

LUNCH


Cooked some mixed beans in water, poached chicken breasts in chicken stock. Cooked onion, baby bok choy, carrots, potato, zucchini in olive oil until softened.  Added can of diced tomatoes,  chicken, chicken stock, a little beef stock,  bay leaf, Parm. Reg. cheese rind, garlic, and simmered about an hour. Corrected for salt.  Added cheese tortellini, cooked 7-10 minutes, removed bay leaf, served with a sprinkle of parm cheese.

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