Classic Italian minestrone soup gets the addition of chicken in this recipe. Minestrone is a flexible dish and can be made with many vegetables and with or without meat. Minestrone is found throughout Italy and is generally made with seasonal vegetables. Chicken is America’s favorite meat and adding it to a classic soup adds nutrients and makes it more filling.
Recipe Servings: 8
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp olive oil
- 1 large onion, peeled and chopped
- 6 garlic cloves, minced
- 8 oz button mushrooms, sliced
- 2 carrots, sliced
- 1¼ lbs chicken breast, boneless and skinless
- 6 cups chicken broth + 6 cups water
- 2 cans (15 oz) fire roasted diced tomatoes
- ½ cup red wine
- 2 Tbsp dried Italian seasoning
- 1 tsp salt, more to taste
- ¼ tsp ground black pepper, more to taste
- 1 small zucchini, quartered and sliced
- 1 small summer squash, quartered and sliced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) cannellini beans, drained
- 8 oz dried macaroni noodles
- 1 cup frozen cut green beans
- ½ cup chopped roasted red peppers
Directions
- Combine the olive oil, onion, garlic, mushrooms, and carrots in a large pot set over medium heat. Cook 5–8 minutes, stirring often.
- Place chicken breasts into cooked vegetables and add broth, water, tomatoes, wine, Italian seasoning, salt, and pepper.
- Bring to a boil and simmer 15–20 minutes until chicken is cooked through.
- Remove chicken and set on cutting board.
- Add zucchini, summer squash, canned beans, macaroni, green beans, and roasted red peppers to pot. Stir well.
- Bring to a simmer and cook 5–8 minutes until pasta is cooked.
- Chop chicken into bite-size pieces and stir back into soup.
- Season with salt and pepper to taste.
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