This is a great soup because you can add or delete anything.
I keep it pretty basic because I always try to use what I have and this is full of basic staples.
1/4 cup olive oil
2 large chopped onions
4 cloves chopped garlic
3 diced celery ribs including the green tops
3 large diced carrots
2 bags of frozen Italian blend cut vegetables. This includes broccoli, carrots, cauliflower and flat green beans.
Do not use the one with red peppers because the flavor of the red peppers are too strong
6 skinless chicken thighs
Ten cups of water
One tablespoon salt
2 large chicken bouillon cubes or four small
50 mini meatballs either homemade or store bought.
One drained can of small white beans
5 ounces of fresh spinach
Parmesan cheese for the topping
Dice the onions, celery and carrots and set aside
Put the ten cups of water in a soup pot
Add the salt and chicken and boil for at least twenty minutes
The chicken should fall off the bone
Take the chicken out of the water and let it cool just a little.
Shred the chicken and set it aside
Strain the water into a bowl to so all the sediment on the bottom of the pan is discarded
SAVE THE WATER
Place the olive oil in the bottom of the pot and add the celery, onions, garlic and carrots
Cook until the vegetables are soft about five to ten minutes
Add the water from the boiled chicken and the bouillon cubes
Bring to a boil and add the frozen vegetables
After five minutes add the chicken, fresh spinach, white beans and the meatballs
Let everything simmer and serve with hot bread.
Add salt and pepper to taste
I have found out, threw trial and error, that when I add the pasta or rice to a soup it absorbs all the broth so now I make it and serve it on the side.
I like orzo or noodles with this soup
Since everyone if watching their weight I didn’t add any pasta.