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Chicken Minestrone Soup
Chicken Minestrone Soup
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Upgrade your minestrone soup with succulent chicken for an extra dose of flavor and protein!
Ingredients:
  • 4 tablespoons olive oil, divided
  • 0.5 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 0.5 cup sliced carrot
  • 0.5 cup chopped celery
  • 5 cups chicken stock
  • 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1 (15.5 ounce) can kidney beans, drained and rinsed
  • 1 (6 ounce) can tomato paste
  • 1 small zucchini, quartered lengthwise and cut into 1/2 inch slices
  • 0.5 cup frozen cut green beans
  • 1 teaspoon Italian seasoning
  • 0.5 cup ditalini pasta
  • salt and freshly ground black pepper to taste
  • 0.33 cup grated Parmesan cheese, or more to taste
  • 2 teaspoons chopped fresh parsley
Instructions:
  • In a large pot over medium heat, heat up 2 tablespoons of olive oil. Saute the chicken until lightly browned, approximately 3 minutes. Remove chicken from the pot and set aside.
  • Heat 2 tablespoons of olive oil in the pot. Sauté onions until translucent, around 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in carrots and celery, cook for 5 minutes, stirring occasionally.
  • Reduce heat to medium-low and add in chicken stock, diced tomatoes, cannellini beans, kidney beans, tomato paste, zucchini, green beans, and Italian seasoning. Cover and simmer for 15 minutes.
  • Add chicken and ditalini pasta to the pot and simmer until the pasta is perfectly al dente, approximately 8 minutes. Season with salt and black pepper to your liking. If the consistency is too thick, simply stir in a splash of water or stock. Serve each bowl adorned with Parmesan and fresh parsley for an elegant finish.

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