• 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

Heat oil in stock pot, add the chicken, onion, garlic and breakfast beef. Cook next for about 4 minutes, stirring, until chicken is almost cooked. Add celery and carrot and stir over heat 5 minutes. Add tomatoes, beans, water, boullion and pasta and next 4 ingredients. 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. Serves 6.