I came up with this Italian-style soup mainly because I had a fresh oregano overload in the backyard. Notice how I’m not saying the garden? I don’t have a garden—nothing but tiles in my petite Dutch back yard. I do have several generously filled herb boxes hanging from the fence, though. Works like a charm that way!
Filling the house with the scent of fresh oregano simmering in soups (or stews) is nothing short of amazing. That, and it was a rainy and overcast day. Perfect weather for making a big pot of soup. I just threw a bunch of things together that needed to be used up, so this is real basic stuff that you can adjust to whatever you have in your fridge.
It ended up to be an unbelievably tasty and fragrant soup. Low fat, too!
2 chicken fillets
2 garlic cloves
1 large onion
2 cans diced tomatoes (14.5oz)
3 cups chicken broth
1 1/2 tsp dried basil
I’ve chopped a large onion.
And also grated two reasonably sized garlic cloves.
Went outside in the pouring rain (yeah, I’m a die-hard) and grabbed a big handful of fresh oregano. Washed and finely minced it.
I still had some green beans leftover from the Roti Chicken I made earlier that week. Washed them and sliced them into small rings.
Cut the chicken fillet in tiny pieces. Our Dutch soup often contains little meat balls that are poached in the soup. It’s really tasty that way because they stay so moist and tender! I wanted a more low fat soup this time, though, so I opted for chicken, but this will work with meat balls as well.
Heat a few drops of oil.
Cook the onions for a few minutes. Until they start to ‘sweat’ a little. Add the garlic and cook everything for an additional 2 minutes. Get the chicken in there as well, lower the heat, and cook until the chicken loses its rawness. You don’t want it to brown, though, so keep moving that chicken!
Plunge in 2 cans of diced tomatoes, 3 cups chicken broth, 1 1/2 tsp dried basil, a really good pinch of black pepper, 2/3 tsp salt and about 2/3 of the oregano. Want to turn it into a real meal soup? Just add some pasta.
Bring the soup to a boil and simmer, with the lid on and over low heat, for 30 minutes.
After 30 minutes add the green beans and simmer the soup for another 10 minutes; this will leave a little bite to the beans.
When the soup is done, check the seasoning (it’ll probably need a little more salt), pour the soup into big bowls and stir in the remaining oregano. Serve with garlic & cheese bread, it’s the absolute best combination. This was really very good!
Kay’s Recipe Card
Click here for printable size.