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Chicken Minestrone With Basil Pesto
Chicken Minestrone With Basil Pesto
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Wholesome chicken minestrone with versatile ingredients and basil pesto. Perfect for a group and freezer-friendly.
Ingredients:
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced small
  • 3 ribs celery, diced small
  • 3 medium carrots, diced small
  • 2 small (12 ounces) zucchini, diced small
  • 1/2 teaspoon salt, plus more to taste
  • Black pepper, to taste
  • 1 can (15 ounces) cannellini beans, drained and rinsed, or 1 1/2 cups cooked white beans
  • 1 can (28 ounces) whole San Marzano tomatoes, with juices
  • 6 cups chicken stock or water
  • 1/2 cup small pasta, such as small shells, ditalini, or ancini di pepe,
  • 2 handfuls (8 ounces) green beans, trimmed and cut into 1-inch lengths
  • 3 cups cooked, shredded chicken
  • 1 cup pesto, homemade or store-bought
Instructions:
  • In a large soup pot over medium heat, heat the oil, then sauté the onion, celery, carrots, zucchini, and 1/2 teaspoon of salt until the vegetables begin to soften, about 5 minutes. Stir occasionally.
  • Crush the tomatoes in a bowl by pouring them, along with their juices, into a bowl. Use your hands, a dinner fork, or a potato masher to crush the tomatoes into small pieces.
  • Simmer the soup by combining beans, crushed tomatoes, and stock in a pot. Bring to a gentle simmer for 8 minutes. Then add green beans and pasta, cooking for another 8-10 minutes until pasta is tender. Mix in shredded chicken and cook for 1 more minute until soup is heated through. Season with salt and pepper to taste. Prepare pesto while soup simmers.
  • Serve the delicious soup by pouring it into bowls and topping it off with a generous drizzle of pesto.

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