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A Hot Soup with Italian Flare

Yields1 Serving

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 1 large carrot, diced
 1/2 onion, diced,
 2 celery stalks, diced
 Tantillo California Extra Virgin Olive Oil as needed
 Salt to taste
 1-tsp tomato paste
 1/4 San Marzano tomatoes
 1 bunch broccoli rabe,
 Handful of spinach
 4 cups chicken stock
 1/4 lb short cut pasta
 Shredded chicken
 Toasted bread crumbs
 Pecorino Romano cheese
1

Carmelize carrots, onion and celery stocks in Tantillo California Extra Virgin Olive Oil.

2

Add tomato paste and deglaze with tomatoes, water and chicken stock.

3

Next add broccoli rabe, spinach, pasta and chicken.

4

Top with toasted bread crumbs and cheese.