Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breast, cut into small pieces
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen fava beans
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped leeks
- 1 cup chopped zucchini
- 1 cup chopped potatoes
- 1 cup chopped tomatoes
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 8 cups chicken or vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot, heat the olive oil over medium heat.
2. Add the onions and leeks and sauté until they are translucent.
3. Add the chicken and sauté until it is browned on all sides.
4. Add the carrots, celery, zucchini, and potatoes and sauté for a few minutes until they start to soften.
5. Add the tomatoes, peas, and fava beans and stir to combine.
6. Add the chicken or vegetable broth and bring to a boil.
7. Reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
8. Add the parsley, mint, and basil and stir to combine.
9. If desired, use an immersion blender to blend the soup until it is smooth.
10. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Fiber: 5g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork
- Peas and fava beans can be substituted with green beans or lima beans
- Carrots, celery, zucchini, and potatoes can be substituted with any other vegetables of your choice
Variations:
- Add cooked pasta or rice to the soup for a heartier meal
- Add a can of chickpeas or white beans for extra protein
- Use beef or vegetable broth instead of chicken broth for a different flavor
Tips and tricks:
- To save time, use frozen vegetables instead of fresh
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches
- Garnish with a dollop of sour cream or a sprinkle of Parmesan cheese for extra flavor
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh herbs on top.
Garnishes:
- Sour cream
- Parmesan cheese
- Croutons
- Fresh herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
Garmugia is a traditional Tuscan soup that dates back to the Renaissance. It was originally made with wild herbs and vegetables, but over time, it evolved to include chicken and other meats.
Flavor profiles:
This soup is savory and herbaceous, with a slightly sweet and nutty flavor from the peas and fava beans.
Serving suggestions:
Serve with a side of crusty bread and a simple salad for a complete meal.
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