John and I had a soup similar to this in Telluride, Colorado. I kept working with the recipe until it surpassed the one we had there.
2 quarts chicken broth
1 whole chicken -- cut up
2 large onions -- chopped
4 rib celery -- diced
1 large bell pepper -- chopped
1 bunch italian parsley -- chopped
1/2 head cabbage -- chopped
2 medium russet potato -- diced
2 cups fresh green beans -- cut 1" long
1 package broccolini -- chopped slightly
1 can cannollini beans -- rinsed and drained
3 ounces fresh spinach
4 ounces pasta -- cooked al dente
salt and white pepper -- to taste
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon cayenne
Saute chicken pieces in skillet until lightly browned. Place in large pot. In same pan saute onion, celery and bell pepper until lightly browned, de=glaze pan with some of the chicken broth then place all broth and sauteed veggies over chicken. Put in all vegetables except the spinach and canned beans and simmer 1 hour, til tender. Remove chicken, and add spinach & beans. Last, add the cleaned chicken meat and the cooked pasta.
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