
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.
Serves:
Ingredients
- 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
Instructions
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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.
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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.
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Add the beans, crushed tomatoes, and stock or water to the pot and bring to a simmer. Cook for about 8 minutes.
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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.
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Ladle the soup into bowls and garnish with a few spoonfuls of pesto.
Nutrition
- Calories:Â 352.16kcal
- Fat:Â 19.73g
- Saturated Fat:Â 3.90g
- Trans Fat:Â 0.04g
- Monounsaturated Fat:Â 5.47g
- Polyunsaturated Fat:Â 2.11g
- Carbohydrates:Â 26.15g
- Fiber:Â 4.62g
- Sugar:Â 5.19g
- Protein:Â 17.85g
- Cholesterol:Â 37.96mg
- Sodium:Â 652.03mg
- Calcium:Â 116.02mg
- Potassium:Â 684.19mg
- Iron:Â 3.26mg
- Vitamin A: 182.79µg
- Vitamin C:Â 9.74mg
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