Minestrone Soup with Chicken
Hearty, filling minestrone soup is usually just veggies and pasta, but my light version adds tender chicken to fill you up even further!
Servings 10 people
Calories 283kcal
Ingredients
- 2 teaspoons olive oil
- 2 medium carrots peeled and sliced into 1/4" thick pieces
- 2 celery stalks sliced (about 1/2 cup)
- 1 medium onion diced into 1/4" pieces or near the size of the celery and carrots
- 2 medium garlic cloves finely chopped (about 2 teaspoons)
- 7 cups chicken or vegetable stock
- 1 15 ounce can red kidney beans rinsed and drained
- 1 15 ounce can chickpeas rinsed and drained
- 2 teaspoons Italian seasoning
- 1 14 ounce can diced tomatoes with the juice
- 1 cup uncooked macaroni or other short pasta
- 1 medium zucchini chopped into 1/2" pieces (about a cup)
- 2 cups shredded cooked chicken like rotisserie or some you've cooked yourself
- 1 teaspoon salt add half and taste
- 1/2 teaspoon pepper
- 1/2 cup grated parmesan cheese
Instructions
- In a 5-quart stock pot or dutch oven, heat the oil over medium high heat. Add the carrots, celery and onion and cook until just softened, about 5 minutes.
- Add the garlic and stir 30 seconds. Add the chicken or vegetable stock, the beans, chickpeas, Italian seasoning, and tomatoes. Bring to a simmer and cook 10 minutes, stirring occasionally.
- Add the pasta, zucchini and chicken. Season with half of the salt and all of the pepper. Taste for seasoning and add the rest of the salt if needed. Simmer until the pasta is tender, about 10 minutes more.
- Sprinkle each bowl of soup with parmesan cheese and serve warm.
Nutrition
Calories: 283kcal