Minestrone Di Pollo – Chicken Stew with Basil Pesto

Pasta dishes are just always delicious!

Rinse and clean the soup vegetables. Cut the vegetable onions in half and fry them with the cut surfaces in a frying pan without oil until dark brown.

Rinse the free-range chicken. Put the white wine, water, soup vegetables, onions and herbs in a saucepan, boil and season lightly with salt. Add the chicken and cook on low heat, just below boiling point, for about 45-60 minutes. In the meantime, peel the white asparagus completely and cut only the ends of the green asparagus. Peel the celery and pull out the threads. Cut into diagonal pieces of approx.

3 cm long. Blanch the peas and broad beans, rinse in iced water and remove the thin skin from the broad beans. Remove the skin from the carrots.

Cook the remaining vegetables al dente in salted water and quench in iced water. Lift the finished chicken out of the clear soup and disassemble. Strain the stock through a pointed sieve and return to the saucepan form. Season with fleur de sel if necessary. Cook the pasta in boiling salted water until “al dente”, drain and rinse with cold water. Return the blanched vegetables and about 4 tbsp pasta to the clear soup, heat and arrange in hot plates.

Slice the chicken breast and place on top. Serve with basil pesto. H For the basil pesto, cut the leaves from the basiltwo

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