Chicken Minestrone Soup
This Chicken Minestrone Soup recipe, with it's rich broth and tons of veggies, is a delicious way to warm up with some hearty comfort food in less than 30 minutes.
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 cup carrots diced
- 1/2 cup diced onion
- 3 stalks celery diced
- 1 cup zucchini quartered, about 1/2 zucchini
- 1 teaspoon sage
- 1 teaspoon oregano
- 1/2 tablespoon minced parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 quart vegetable broth chicken broth can be substituted
- 28 ounces diced tomatoes with the juices
- 2 cups water
- 1 cup dry ditalini pasta
- 15.5 ounces canned canellini beans drained
- 4 cups chicken shredded
Instructions
- In a large pot, heat olive oil over medium heat for 1-2 minutes. Add in garlic, carrots, onion, celery, zucchini, sage, oregano, parsley, salt and pepper and heat until onions are translucent and aromatic, about 5 minutes.
- Add vegetable broth, diced tomatoes, water, and ditalini. Turn heat to medium high to bring to a boil and cook until pasta is cooked through, about 10 minutes.
- Turn heat to low. Add canellini beans and shredded chicken and let simmer another 5 minutes. Serve warm and enjoy!
Notes
Leftovers are great! Keep in mind the pasta will continue to soak up the liquid so you may need to add broth when reheating.
Nutrition
Calories: 238kcal | Carbohydrates: 33g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 812mg | Potassium: 632mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3110IU | Vitamin C: 14.3mg | Calcium: 93mg | Iron: 3.3mg
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