Ingredients
Units
Scale
- 2 stalks celery - chopped
- 1 jalapeno - chopped with seeds
- 1 head garlic - crushed
- 2 carrots - sliced
- 1 onion - sliced
- 1 head of garlic - crushed
- 1 tbs. tomato paste
- 15 oz. can of sweet potato
- 2 quarts chicken broth
- About 1/2 lb. of chicken breast - seasoned and shredded
- 1 cup frozen peas
- 15.5 oz. can of cannellini beans - rinsed and drained
- 3 tbs. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1/2 tsp. red pepper flakes
- 1 lb. spaghetti - broken into threes
- Fresh Parmesan cheese or Romano cheese for grating
Instructions
- Heat a sauce pot and add the chopped celery, carrots, sliced onion, sliced jalapeno, crushed garlic and simmer.
- Allow the garlic and onion cook down.
- Add the tomato paste and the sweet potato and stir.
- Add the olive oil and the seasonings.
- Add the chicken broth and simmer on a gentle heat.
- Add the peas and the cannellini beans.
- Heat a medium sized cast iron pan with a tablespoon of olive oil.
- Add the chicken breast and season with salt, black pepper, red pepper flakes, garlic powder, paprika. When the chicken has fully cooked, shred the chicken and add to the soup and cook on a gentle heat.
- Prepare the noodles as directed.
- Place the noodles at the bottom of a soup bowl. Top with the soup a small drizzle of olive oil and finish off with fresh grated Parmesan cheese or Romano Cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
