Take a classic minestrone soup full of fresh, wholesome vegetables, and add an additional layer of flavor with tender, juicy chicken.
Ingredients
- olive oil: 4 Tbsp (divided)
- skinless, boneless chicken breast: 0.5 pound (cut into bite-size pieces)
- onion: 1 cup (chopped)
- garlic: 2 clove (minced)
- carrot: 0.5 cup (sliced)
- celery: 0.5 cup (chopped)
- chicken stock: 5 cups
- tomatoes with basil, garlic, and oregano: 1 can (14.5 ounce can, diced)
- cannellini beans: 1 can (15.5 ounce can, drained and rinsed)
- kidney beans: 1 can (15.5 ounce can, drained and rinsed)
- tomato paste: 1 can (6 ounce can)
- zucchini, quartered lengthwise and: 1 piece (cut into 1/2 inch slices)
- frozen cut green beans: 0.5 cup
- italian seasoning: 1 tsp
- ditalini pasta: 0.5 cup
- salt and freshly ground black pepper: (to taste)
- Parmesan cheese: 0.33333 cup (to taste, grated, optional)
- fresh parsley: 2 tsp (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
