Mediterranean Bean Soup by the Cookin' Canuck

I have been craving this soup this whole weekend.  I have a nice pot bubblin' on my stove right now and will be making up some cornbread to go with it.  I had some KFC grilled chicken breast in the fridge and shredded that up and added it to the soup.  I didn't have any of the Ditallini pasta so I used some of my penne.  It's kind of big for this soup but should taste fine.  This is one soup that I make at least once a month although I've never added the chicken in the past.  I have made it with mushrooms or with broccoli.  There is a lot of flavor in it and it always touches the spot.  Enjoy!


Mediterranean Chicken, Bean & Pasta Soup
http://cookincanuck.blogspot.com/2010/09/mediterranean-chicken-bean-pasta-soup.html
2 tsp olive oil
1 large shallot, minced
2 medium carrots, cut into thin half-circles
2 large celery stalks, cut into 1/2-inch pieces
1 can (28 oz.) whole tomatoes, finely chopped, including juices
5 cups low-sodium chicken broth
2 bay leaves
2 cups chopped, cooked chicken
1 can (15 oz.) cannellini beans, drained and rinsed
1/2 cup ditalini (small, short pasta tubes)
1/4 cup finely chopped fresh parsley
8 fresh basil leaves, thinly sliced
Grated Parmesan cheese

Heat olive oil in a large saucepan set over medium-high heat. Add shallot, carrots, and celery. Saute until the vegetables are beginning to soften, 2 to 3 minutes.

Add chopped tomatoes with juices, chicken broth, and bay leaves. Bring to a boil, then lower heat to medium-low, partially cover, and simmer for 20 minutes.

Uncover the soup, remove the bay leaves, add cooked chicken, beans, and pasta. Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes.

Season with salt and pepper, add 1/4 cup finely chopped fresh parsley and 8 leaves fresh basil, thinly sliced. Garnish with grated Parmesan cheese. Serve.

Serves 6 to 8.

Chicken Potato Soup

Many thanks goes to Inspiring You to Save for featuring both of my blogs this week on her Blog Hop.  I have so enjoyed getting to know each of you and I look forward to all of the new friends I will be making.  If you follow my blog, please besure to leave a comment and add your blog address so I can follow you back.  Thanks!  Tina "The Book Lady"

Don't Forget to enter:

30 Meals in One Day Cookbook and Software Giveaway, 

Ends 9/30, US & CA!

I received a nice big box for an upcoming review and giveaway in November and I'm afraid I was unable to wait to start reviewing these wonderful spices. I really have been hungry for a bowl of potato soup - I like mine with lots of potatoes, chicken, whatever veggies I happen to have in the fridge (usually mixed veggies) and full of savory spiciness.


Spice Hunter sent me a sample of their Fresh at Hand * Spring Salad Mix to try. I had wanted to try them but was trying NOT to be greedy with my requests to review for them. What a nice surprise!


Picked at the peak of freshness, Fresh at Hand herbs and vegetables are immediately washed and cut before being flash-frozen and vacuum dried, removing the moisture while retaining virtually all of the essential oil content. This flash-freezing process ensures that nearly 100% of the original colors, aroma and flavor are instantly preserved. When used during cooking or when combined with water, Fresh at Hand products re-hydrate instantly, unlocking fresh, tantalizing aromas, vivid colors and full flavors, adding a level of flavor and freshness that had previously only been available in fresh-picked herbs.

Chicken Potato Soup

Loosely Based on this recipe: Original Recipe I had to make some changes due to the fact I have issues with dairy and also I really wanted to try these new seasonings from The Spice Hunter.  Note: I halved the recipe.  So, here is my Chicken Potato Soup recipe:

1 1/2 T butter
2 T Spice Hunters Fresh at Hand Spring Salad Mix
32 oz Organic Chick Broth
2 large russet (baking) potatoes, (peeled and diced) 
1 large chicken breast, (cooked, shredded, about 1/2# to 1#)
6 oz of Birdseye Steamfresh Mixed Vegetables, steamed (or whatever other veggies you want to use)


In a large saucepan over medium-high heat, melt butter and add Spice Hunters Spring Salad Mix; stir to combine.  Immediately stir in the chicken broth. Add potatoes (add water if needed to barely cover potatoes), bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes). Add the chicken and whatever veggies you'd like and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.


Note: I never add salt when I'm cooking and I found this to be plenty salty (almost to much).  If you are like me, you may want to cut the Spice Hunters Spring Salad Mix to 1 Tablespoon and then adjust from there.  This made about 4 servings.  Just right for little ole me.  I was wishing for biscuits w/ Strawberry Jelly to go with this, so you may want to make some.

When I went to their website, I noticed they are having a really good sale on FREE Shipping w/ a $25 order.  They do have Gift Sets and they are really well priced, so you might consider doing some early Christmas Shopping and purchase some of the spices for your own kitchen while you're at it.  Be sure to check your current spice collection and then go to their Track Freshness page to see how to know if it's time to replace what you have.