Chicken Minestrone Soup

Name: Chicken Minestrone Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
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

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Take a classic minestrone soup full of fresh, wholesome vegetables, and add an additional layer of flavor with tender, juicy chicken.

Recipe by lutzflcat

Published on February 16, 2023

Ingredients

4 tablespoons olive oil, divided
½ pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped onion
2 cloves garlic, minced
½ cup sliced carrot
½ 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
½ cup frozen cut green beans
1 teaspoon Italian seasoning
½ cup ditalini pasta
salt and freshly ground black pepper to taste
⅓ cup grated Parmesan cheese, or more to taste (Optional)
2 teaspoons chopped fresh parsley

Directions

Heat 2 tablespoons olive oil in a large pot over medium heat. Add chicken to pot, and sauté just until lightly browned, about 3 minutes. Remove chicken from pot; set aside.
Heat remaining 2 tablespoons olive oil in the pot; add onions and cook until translucent, about 3 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Add carrots and celery; cook for 5 minutes, stirring occasionally.
Reduce heat to medium-low; stir in chicken stock, diced tomatoes, cannellini beans, kidney beans, tomato paste, zucchini, green beans, Italian seasoning. Simmer, covered, for 15 minutes.
Stir in chicken and ditalini pasta, and cook until pasta is tender yet firm to the bite, about 8 minutes. Season to taste with salt and black pepper. If soup is too thick, add a little water or stock. Garnish each bowl with Parmesan and parsley.

Cook's Note:

If you prefer, feel free to substitute beef stock for chicken stock.

Nutrition Facts (per serving)

260	Calories
8g	Fat
33g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 260
% Daily Value *
Total Fat 8g	11%
Saturated Fat 1g	6%
Cholesterol 17mg	6%
Sodium 1089mg	47%
Total Carbohydrate 33g	12%
Dietary Fiber 8g	30%
Protein 15g
Potassium 531mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.