Take a classic minestrone soup full of fresh, wholesome vegetables, and add an additional layer of flavor with tender, juicy chicken.
Ingredient
4 tablespoons olive oil, divided
½ pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped onion
2 cloves garlic, minced
½ cup sliced carrot
½ cup chopped celery
5 cups chicken stock
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (15.5 ounce) can kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
1 small zucchini, quartered lengthwise and cut into 1/2 inch slices
½ cup frozen cut green beans
1 teaspoon Italian seasoning
½ cup ditalini pasta
salt and freshly ground black pepper to taste
⅓ cup grated Parmesan cheese, or more to taste (Optional)
2 teaspoons chopped fresh parsley
Direction
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.
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.
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.
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.
