How to Make Chicken Minestrone Soup - A Step-by-Step Guide

Chicken minestrone soup is a hearty and comforting Italian dish that is perfect for warming up on a chilly day. It is a versatile soup that can be made with a variety of vegetables, pasta, and proteins, but the addition of chicken adds an extra layer of flavor and heartiness to the dish. This recipe is a one-pot meal that is easy to prepare and is sure to please the whole family.

Minestrone soup is a staple in Italian cuisine and is known for its rich broth and abundance of vegetables...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 8

  • 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.
  • Nutrition

    260 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Cholesterol: 17mg
    • Sodium: 1089mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 8g
    • Protein: 15g
    • Potassium: 531mg