2 tsp extra virgin olive oil
1 tbsp minced garlic
1/2 sweet onion chopped
1 48 oz container low sodium chicken broth (or vegi)
1 cup leftover chicken chopped finely
2 cups each chopped tomatoes (seeded), okra (in one inch pieces), silver queen corn and lima beans
1 tsp kosher salt
1 tsp ground black pepper
2 tsp dried italian herbs
pesto for serving
In a large dutch oven or soup pot, heat olive oil, cook garlic and onion until translucent
add all vegis, cook for 3-4 minutes. In a pinch use frozen vegis and canned tomatoes (no extra flavors added)
add chicken broth (or vegi) s&p and herbs
stir well, heat until boiling, cook at least 30 minutes
Spoon into bowls, top with a spoonful of pesto just before serving.
The bread is from the classic James Beard on Bread cookbook. I won't reproduce the recipe here because of copyrights, but I'm sure it can be found on the 'net (or ask me privately) I made it this morning, and one tip! The recipe says it makes one loaf, but it rose SOOO much on the second rising that I regretted not dividing the dough. This bread has a fabulous tangy flavor that has me wanting more. I seved it with lots of good Irish butter (thanks Sarah Collier)
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