Chicken Minestrone Soup

This recipe adds tender, juicy chicken to a classic minestrone soup full of fresh, wholesome vegetables.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 260 Calories

Ingredients

• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• salt and freshly ground black pepper to taste
• 1 (6 ounce) can tomato paste
• 5 cups chicken stock
• 2 teaspoons chopped fresh parsley
• 4 tablespoons olive oil, divided
• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
• 1 (15.5 ounce) can cannellini beans, drained and rinsed
• 0.5 cup chopped celery
• 0.5 cup frozen cut green beans
• 0.5 cup sliced carrot
• 0.5 cup ditalini pasta
• 0.5 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1 (15.5 ounce) can kidney beans, drained and rinsed
• 1 small zucchini, quartered lengthwise and cut into 1/2 inch slices
• 0.33 cup grated Parmesan cheese, or more to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.