Name: Chicken Minestrone
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Olive oil as needed; 1 Spanish onion, medium dice; 2 Large Carrots, Sliced into half moons; 2 Celery Stalks, Roughly chopped into half moons; 3 Garlic Cloves, minced on a microplane; 4-5 Parsley Stems; 1 15oz Can Diced Tomatoes; 1 Zucchini Sliced into half moons; 1 Yellow Squash Sliced into half moons; 4 oz Baby Spinach, Chopped Roughly; 1 Can of Cannellini Beans or Northern White Beans or Garbanzo Beans; 1 Parmesan Rind; 1 lb of Boneless Skinless Chicken Thighs (chopped into bite size pieces); 2 quarts chicken broth; Freshly chopped basil; Freshly chopped parsley; Zest and juice of a lemon (optional); Salt and Pepper to Taste; Small Pasta such as elbow pasta, orzo, ditalinni etc (optional)

Description

Classic minestrone is transformed to include protein rich chicken thighs and chicken broth! The classic vegetarian minestrone is full of flavor and gets a new and healthy twist that hits the spot just the same!

Ingredients

Scale

Olive oil as needed
1 Spanish onion, medium dice
2 Large Carrots, Sliced into half moons
2 Celery Stalks, Roughly chopped into half moons
3 Garlic Cloves, minced on a microplane
4–5 Parsley Stems
1 15oz Can Diced Tomatoes
1 Zucchini Sliced into half moons
1 Yellow Squash Sliced into half moons
4 oz Baby Spinach, Chopped Roughly
1 Can of Cannellini Beans or Northern White Beans or Garbanzo Beans
1 Parmesan Rind
1 lb of Boneless Skinless Chicken Thighs (chopped into bite size pieces)
2 quarts chicken broth
Freshly chopped basil
Freshly chopped parsley
Zest and juice of a lemon (optional)
Salt and Pepper to Taste
Small Pasta such as elbow pasta, orzo, ditalinni etc (optional)

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Instructions

Start with some olive oil in your pot over medium heat.
Add in your onions, carrots and celery.
Allow to sweat (remember that means no color on the veggies, about 8-10 minutes.)
Add in the garlic and a few sprinkles of salt to let all the juices mix.
Pour in the stock and tomatoes, beans and add in the chicken thighs and the parmesan rind. Bring to a low simmer and allow to simmer for 20-30 minutes.
Boil your pasta if you so like!
Add in the squash and zucchini and continue simmering for 5 minutes until squashes are tender.
Turn off the heat and add in all the fresh herbs, lemon juice and lemon zest.
Remove the parmesan rind and serve with pasta and more fresh herbs

Notes

If you like a little heat! Sometimes I will add red pepper flakes or Calabrian chili paste which is EPIC! But you can also add red pepper flakes or the Calabrian chili paste on top at the very end.
If you want to be SUPER fancy. Add your parsley, lemon zest, lemon juice, garlic and chili paste to a food processor with a touch of olive oil and make a nice spicy little gremolata that will absolutely elevate this dish! And then use a gorgeous crusty ciabatta to dip and enjoy.
Feel free to add in any other vegetables in your fridge! Green beans, peas, etc! They all work great!

Prep Time: 10
Cook Time: 30
Category: soup

Keywords: soup, minestrone,