This recipe adds tender, juicy chicken to a classic minestrone soup full of fresh, wholesome vegetables.
Step1
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.
Step2
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.
Step3
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.
Step4
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.
Prepare Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
8
Calories:
260 kcal
Carbohydrate:
33 g
Cholesterol:
17 mg
Dietary Fiber:
8 g
Protein:
15 g
Saturated Fat:
1 g
Sodium:
1089 mg
Total Fat:
8 g
