Description
This classic chicken minestrone combines tender chicken, hearty vegetables, and creamy cannellini beans in a comforting broth, perfect for a cozy lunch or dinner.
Ingredients
Scale
- 4 cups chicken stock
- 4 boneless (skinless chicken thighs, cut into approx. 1/2-inch dice)
- 3 stalks celery (thinly sliced)
- 2 medium carrots (peeled and diced)
- 1 medium red bell pepper (diced)
- 2 cups cherry tomatoes (cut in half)
- 2 tablespoons tomato paste
- 5 sage leaves (finely chopped)
- 1 teaspoon finely chopped rosemary
- 2 sprigs of thyme (finely chopped)
- 1 can (14-ounces of cannellini beans)
- Salt and freshly ground black pepper
- Shaved parmesan (optional, to serve)
Instructions
- In a large saucepan, combine the chicken stock, diced chicken thighs, sliced celery, diced carrots, and diced red bell pepper.
- Bring the mixture to a simmer over medium heat.
- Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally, until the vegetables are soft and the chicken is cooked through.
- Add the drained and rinsed cannellini beans to the saucepan.
- Season the soup with salt and pepper to taste.
- Stir well to combine all the ingredients and heat through for an additional 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup can be made in large batches and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. For a vegetarian version, substitute chicken stock with vegetable stock and omit the chicken. Add more beans or vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 750 mg
- Fat: 12 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 25 grams
- Cholesterol: 70 mg