Chicken Minestrone Soup

5 from 1 vote

This hearty minestrone soup is packed with healthy vegetables, tasty broth, tender beans, chicken and pasta for a high protein lunch or dinner. Use either GF or regular pasta, and leftover or rotisserie chicken. Big flavors and a meal in a bowl. Top with grated parmesan and fresh chopped parsley to serve.

Prep Time20

Cook Time35

Total Time55

Course: Soup

Cuisine: American, Italian

Servings: to 5 (Yield 10 cups)

Calories: 453kcal

Author: Sally Cameron

Equipment

Dutch oven 5 ½ quarts

Ingredients

1 ½ tablespoons olive oil
1 ½ cups chopped onion
3 large garlic cloves chopped fine
¾ cup chopped carrots about 3
¾ cup chopped celery 3 ribs
1 ½ teaspoon dried oregano
1 ½ teaspoon dried thyme
½ cup chopped zucchini 1 small
¾ cup chopped raw green beans
15 ounces canned chopped tomatoes or diced tomatoes
15 ounce can of cannellini beans drained, rinsed.
4 cups chicken broth, low sodium
8 ounces rotisserie chicken or leftover chicken chopped
4 ounces elbow pasta GF or wheat
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon fresh chopped parsley optional
¼ cup grated parmesan cheese optional

Optional

1 parmesan rind

Instructions

Pasta water

First get a large pot of water on to boil for the pasta. Add a little salt. When the water boils, add the pasta a cook according to the box directions. When done, drain through a strainer, rinse briefly with cold water and save for adding to the soup.

Make the soup

In a large heavy pot (5 ½ quart dutch oven) over medium heat, add the oil and when hot, cook the onion until soft, 3-4 minutes. Add the garlic and cook 1 minute. Add the carrots and celery and cook until softened, 4-5 minutes.
Stir in the dried thyme and oregano, then the zucchini, green beans, and tomatoes. Add the beans, broth, chicken, salt and pepper, parmesan rind if using, and bring to a simmer. Turn the heat down and allow soup to cook for 7-10 minutes to allow flavors to blend.
Add the pasta towards the end and heat through. Garnish with fresh chopped parsley and sprinkles of grated parmesan cheese if desired.

Notes

For the dried herbs, you can also use 1 tablespoon of a dried Italian blend.
For a little heat, add red pepper flakes.
For greens, add a couple handfuls of baby spinach leaves just before serving. Kale and chard are traditional too (but they need to cook longer than the spinach).

For a vegetarian or vegan minestrone, use vegetable broth, and omit the chicken, using both red and white kidney beans.

Use frozen green beans instead of fresh.

Nutrition