Take a classic minestrone soup full of fresh, wholesome vegetables, and add an additional layer of flavor with tender, juicy chicken.
Chicken Minestrone Soup
Take a classic minestrone soup full of fresh, wholesome vegetables, and add an additional layer of flavor with tender, juicy chicken.
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
- 14.5 ounce can diced tomatoes with basil garlic, and oregano
- 15.5 ounce can cannellini beans drained and rinsed
- 15.5 ounce can kidney beans drained and rinsed
- 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
Instructions
- 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.
