Zuppa Depenzo!

Well ok so it's not out of a magazine, It's just my end of the week get rid of everything in the fridge soup! therefore Zuppa (Soup) Depenzo (Depends whats left in the fridge!) :)

When the weather starts getting a bit chilly a big pot of soup and some warm crusty bread is the way to go! So here is my recipe from whats left over for this weeks zuppa :)

Chicken & Vege Soup

Ingredients
6 big fat chicken drumsticks
2 tablespoons of olive oil
3 large carrots (cubed)
4 sticks of celery
3 large onions
2 medium potatoes
1 cup diced kumara (sweet potato)
1 cup diced pumpkin
few sprigs of thyme
1/2 tablespoon black peppercorns
2 litres of chicken stock (bought is ok but home made stock is MUCH better)
1 can diced tomatoes
1/2 cup of uncooked small pasta
1 can chick peas
1 can butter beans
1/2 head of broccolli diced (including the stalk)
1 cup frozen corn kernals
1/2 cup spring onions
1 diced zucchini


crusty bread to serve
parsley
parmesan cheese to sprinkle


Method

heat olive oil in large saucepan

add chicken drumsticks and brown

remove drumsticks and set aside

place celery, carrots, onions & thyme into saucepan and saute until slightly coloured

add potato, kumara & pumpkin and continue sauteing for 5 minutes

return chicken drumsticks to saucepan

add stock & peppercorns and simmer for 30 minutes

after 30 minutes add tinned tomatoes & pasta

simmer for 20 minutes

after 20 minutes add chick peas & butter beans

simmer for 10 minutes

at this point if the soup is to be eaten then and there I add the broccoli, corn, spring onions & zucchini and simmer for a further 5 minutes.

If the soup is to be eaten the following day I turn off the heat and add the broccolli, corn, spring onions & zucchini.

Serve with crusty warm bread and a sprinkle of fresh parsley and parmesan.....YUM