Sangiovese Tomato Soup With Chicken
POSTED: 9:27 am CST November 3, 2008
Makes 8 cups - 4 servingsRed wine transforms ordinary and easy-to-prepare tomato soup into something truly wonderful. The full flavors call for a hearty salad and toothsome bread as accompaniments.
1 (28-ounce) can crushed tomatoes
2 (14-ounce) cans reduced-sodium beef broth
½ cup Sangiovese, or other medium-bodied, high-acid red wine (see Tip)
2 tablespoons finely chopped fresh flat-leaf parsley
¼ teaspoon pepper, or to taste
1 tablespoon olive oil
8 ounces chicken breast tenders, cut into 1-inch pieces
¾ cup finely chopped onion
½ green bell pepper, finely chopped
2 teaspoons minced garlic
1 cup coarsely chopped salad spinach
¼ cup finely chopped fresh basil
Salt to taste
½ cup crumbled feta cheeseCombine the tomatoes, beef broth, wine, parsley, and pepper in a Dutch oven over high heat. When the liquid comes to a boil, reduce the heat to low; cover and simmer for 8 minutes.Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken, onion, bell pepper, and garlic; cook, stirring frequently, for 5 minutes or until the chicken is thoroughly cooked and the vegetables are tender.Stir the chicken mixture, spinach, and basil into the Dutch oven. Cook over medium heat, stirring occasionally, for 2 minutes or until the spinach is wilted and the soup is heated through. Season with salt.Ladle the soup into bowls and top with feta cheese.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
1 (28-ounce) can crushed tomatoes
2 (14-ounce) cans reduced-sodium beef broth
½ cup Sangiovese, or other medium-bodied, high-acid red wine (see Tip)
2 tablespoons finely chopped fresh flat-leaf parsley
¼ teaspoon pepper, or to taste
1 tablespoon olive oil
8 ounces chicken breast tenders, cut into 1-inch pieces
¾ cup finely chopped onion
½ green bell pepper, finely chopped
2 teaspoons minced garlic
1 cup coarsely chopped salad spinach
¼ cup finely chopped fresh basil
Salt to taste
½ cup crumbled feta cheeseCombine the tomatoes, beef broth, wine, parsley, and pepper in a Dutch oven over high heat. When the liquid comes to a boil, reduce the heat to low; cover and simmer for 8 minutes.Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken, onion, bell pepper, and garlic; cook, stirring frequently, for 5 minutes or until the chicken is thoroughly cooked and the vegetables are tender.Stir the chicken mixture, spinach, and basil into the Dutch oven. Cook over medium heat, stirring occasionally, for 2 minutes or until the spinach is wilted and the soup is heated through. Season with salt.Ladle the soup into bowls and top with feta cheese.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
