Ingredients:
– 1 red onion
– 1 clove garlic
– 1 zucchini
– 125 grams of carrot
– 1 tablespoon (olive) oil
– 1 teaspoon Italian herbs, dried
– 225 grams of diced tomatoes
– 1 vegetable stock cube
– 125 grams of chicken fillet
– 50 grams of penne, whole wheat
– 100 grams of white beans
Preparation:
Chop the onion and finely chop the garlic.
Wash the zucchini and cut into small cubes. Wash the carrot and cut into slices.
Heat the oil in the soup pan and fry the onion and garlic for about 2 minutes. Add the zucchini, carrot and Italian herbs and fry for 2 minutes.
Then add the tomato cubes, 350 ml boiled water and the stock cube and bring to the boil. Then reduce the heat and place the whole chicken fillet in the pan and let it cook.
After 5 minutes, stir the penne and beans into the soup. Let this simmer for about 10 minutes. Season with salt and pepper.
Then remove the chicken fillet from the pan with a fork and pull the chicken apart into pieces with two forks. Add the chicken back to the soup and stir. Leave it on low heat for another 5 minutes.
Serve the soup in a bowl.
– Kcal: 635
– Protein: 51g
– Carbohydrates: 74g
– Fat: 15g
– Dietary fiber: 21g
This recipe was made possible by FitChef
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