Chicken Minestrone With Basil Pesto Recipe

Chicken Minestrone With Basil Pesto Recipe

How To Make Chicken Minestrone with Basil Pesto

The perfect guide to making a hearty chicken minestrone. You’ll need beans, pasta, tomatoes, and a healthy amount of basil pesto for this zesty soup.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • 2tbspolive oil
  • 1large yellow onion,diced small
  • 3ribs celery,diced small
  • 3medium carrots,diced small
  • 2small zucchini,diced
  • ½tspsalt,plus more to taste
  • black pepper,to taste
  • 1cannellini beans,drained and rinsed, or 1½ cups cooked white beans
  • 1canwhole san marzano tomatoes,with juices
  • 6cupschicken stock,or water
  • ½cupsmall pasta
  • 2handfuls green beans,trimmed and cut into 1-inch lengths
  • 3cupschicken,cooked, shredded
  • 1cuppesto,homemade or store bought


  1. In a large soup pot over medium heat, heat the oil. Add the onion, celery, carrots, zucchini, and ½ teaspoon of salt. Cook, stirring occasionally for 5 minutes or until the vegetables begin to soften.

  2. Pour the tomatoes and their juices into a bowl. Using your hands, a dinner fork, or a potato masher, crush the tomatoes into small pieces.

  3. Add the beans, crushed tomatoes, and stock or water to the pot and bring to a simmer.  Cook for about 8 minutes.

  4. Add the green beans and the pasta and continue to cook for 8 to 10 minutes or until the pasta is tender. Stir in the shredded chicken and cook for another minute, or until the soup is hot all the way through.

  5. Ladle the soup into bowls and garnish with a few spoonfuls of pesto.


  • Calories: 352.16kcal
  • Fat: 19.73g
  • Saturated Fat: 3.90g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 5.47g
  • Polyunsaturated Fat: 2.11g
  • Carbohydrates: 26.15g
  • Fiber: 4.62g
  • Sugar: 5.19g
  • Protein: 17.85g
  • Cholesterol: 37.96mg
  • Sodium: 652.03mg
  • Calcium: 116.02mg
  • Potassium: 684.19mg
  • Iron: 3.26mg
  • Vitamin A: 182.79µg
  • Vitamin C: 9.74mg
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