Chicken Minestrone

• 1 tablespoon:olive oil
• 1 lb.:chicken breast fillets, cut into small chunks
• 1 onion,:sliced
• 1 teaspoon:minced garlic, crushed
• 3 to 4 slices:kosher breakfast beef or turkey pastrami, chopped
• 2 stalks celery,:chopped
• 1 carrot,:chopped
• 14 oz.:canned crushed tomatoes, undrained
• 11 oz.:canned red kidney beans, or canned navy beans, rinsed and drained
• 3 1/4 cups:water
• 1 teaspoon:chicken or vegetable bouillon
• 1/3 cup:small pasta or orzo
• 2 teaspoons:dried oregano
• 2 teaspoons:dried parsley or dill

Preparation

1. Heat oil in stock pot, add the chicken, onion, garlic and breakfast beef. Next, cook for about 4 minutes, stirring, until chicken is almost cooked. Add celery and carrot and stir over heat 5 minutes.
2. Add tomatoes, beans, water, boullion and pasta and next 4 ingredients.
3. Bring to a boil and simmer, uncovered, about 30 minutes, stirring occasionally, until minestrone is slightly thickened. Stir in oregano and parsley and simmer an additional 5 minutes.