Chicken Minestrone Soup Recipe

Chicken and Vegetable Soup

This comforting soup is packed with vegetables, beans, and chicken, making it a hearty and satisfying meal. The combination of flavors and textures will warm you up in no time.

Ingredients

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

Directions

Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken to the pot and saut just until lightly browned, about 3 minutes. Remove the chicken from the pot and set aside.

Step 2: In the same pot, heat the remaining 2 tablespoons of olive oil. Add the chopped onions and cook until translucent, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.

Step 3: Add the sliced carrots and chopped celery. Cook for about 5 minutes, stirring occasionally.

Step 4: Reduce the heat to medium-low and stir in the chicken stock, diced tomatoes, cannellini beans, kidney beans, tomato paste, zucchini, green beans, and Italian seasoning. Simmer, covered, for 15 minutes.

Step 5: Add the browned chicken and ditalini pasta to the pot. Cook for an additional 8 minutes, or until the pasta is tender but still firm to the bite.

Step 6: Season the soup with salt and freshly ground black pepper to taste. If the soup is too thick, you can add a little water or additional stock to reach your desired consistency.

Step 7: Serve the soup in bowls and garnish with Parmesan cheese and freshly chopped parsley. Enjoy!

Cook's Note

If you prefer, you can substitute beef stock for the chicken stock for a richer flavor.

Nutrition Facts (per serving)