Chicken Minestrone Soup

The Italian word minestrone means big soup, and countless variations of the bean-and-vegetable soup are big in American kitchens. This version calls for broth as well as chicken breasts for extra flavor.

12Kviews
12 users rated this recipe an average rating of 4.0
Makes:
8 servings
Start to Finish:
45 mins
Rate me!


Chicken Minestrone Soup

Ingredients
2
carrots, sliced
1
stalk celery, chopped
1
1
tablespoon olive oil
3
14 ounce can chicken broth
2
15 ounce can white kidney beans (cannellini beans), rinsed and drained
8
ounces skinless, boneless chicken breasts, cut into bite-size pieces
4
ounces fresh green beans, cut into 1/2-inch pieces (1 cup)
1/4
teaspoon freshly ground black pepper
1
cup dried bow tie pasta
1
medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained

Directions

  1. In a 5- to 6-quart Dutch oven, cook the carrots, celery, and onion in hot oil over medium heat for 5 minutes, stirring frequently. Add broth, white kidney beans, chicken, green beans, and pepper. Bring to boiling; add pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
  2. Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through. Makes 8 servings.

Nutrition Facts

(Chicken Minestrone Soup)
    Per serving:
  • 183 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 16 mg chol.,
  • 1115 mg sodium,
  • 27 g carb.,
  • 7 g fiber,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...