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Radicchio, a leafy vegetable with a spicy flavor, mellows out as it simmers in this summery soup. Coupled with cut green beans, cabbage and celery, this one-pot wonder is a quick and easy way to get a delicious dinner on the table.
Yield: 6 servings
Preparation Time: 15 min; Cook: 15 min; Total: 30 min
1 1/2 | cups | cubed cooked chicken | |
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1 | Tablespoon | vegetable oil | |
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3 | cans | (14.5 ounces each) College Inn Chicken Broth with Roasted Vegetables and Herbs | |
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1 | cup | coarsely chopped radicchio | |
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1/2 | cup | coarsely chopped green cabbage | |
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1/2 | cup | coarsely chopped carrots | |
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1/2 | cup | sliced celery | |
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1/2 | cup | Del Monte Cut Green Beans, drained | |
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Serve with: | |||
French bread, if desired | |||
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Heat oil in large saucepan over medium heat. Add chicken; saute 2 minutes.
Add broth; bring to a boil. Reduce heat; add radicchio, cabbage, carrots and celery and simmer 5 to 7 minutes.
Add green beans and heat 2 minutes.
Serve with warm crusty French bread, if desired.
Recipe and photo from Del Monte
Please note that some ingredients and brands may not be available in every store.
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