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Chicken Minestrone Soup

February 16, 2012

During the winter I love making soups, especially hearty ones filled with goodness.  So when I got the new Martha Stewart Everyday Food magazine and realized it was the light edition (as in calories and fat) I was more than happy to try out her rustic chicken minestrone soup.  Normally minestrone does not have chicken but with a husband with a big appetite, I figured I would try it with the protein.  It was delicious and I will definitely be making it again.  My apologies as I had the best intentions to take pictures along the way, but only got the end result.  Here is the recipe:

  • 2 teaspoons olive oil
  • 1 medium yellow onion, diced small
  • 2 cloves garlic, minced
  • 1 15-ounce can diced tomatoes
  • 8 cups chicken broth
  • 3 cup shredded cooked chicken (I normally roast a whole 7# chicken for the two of us and use the leftovers for this soup)
  • 3/4 cup pasta shells
  • 3 medium carrots, cut into 1/4-inch rounds
  • Grated Parmesan to garnish
  • 1 bunch kale, stemmed, cut into 1 inch sections
  • 1 medium zucchini, diced medium
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 15-ounce can red kidney beans, drained and rinsed
  • salt and pepper
  1. In a large, heavy pot (such as a Dutch oven), heat the olive oil over medium until shimmering. Add the onion and cook until translucent and soft, 6-8 minutes, then add the garlic and cook for a few minutes more. Add the tomatoes with their juice and cook until the liquid is evaporated, 5 minutes more.

  2. Add the chicken broth and bring to a boil, then add the pasta, and carrots. Simmer for 5 minutes, then add the kale, zucchini, and chickpeas. Cook until zucchini is crisp-tender and the pasta is almost al dente, about 5 minutes.

  3. Add the chicken and cook until just warmed through. Season to soup to taste with salt and pepper, ladle into bowls, and serve with grated Parmesan.


Hope you enjoy it as much as I did!

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