Easy Minestrone Soup Recipe
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This hearty chicken minestrone soup is packed with brown onion, carrot, celery, and kale for a veggie-loaded, comforting meal. Tender chicken breast, white beans, and macaroni simmer in a flavorful base made with chicken stock, diced tomatoes, and a sprinkle of Italian herbs for a cozy, weeknight-friendly dinner.note - ingredients can be approximate
Equipment
- Dutch oven, crock pot or large pot, at least 5L
Ingredients
- 15 g (1 tablespoon) extra virgin olive oil
- 100 g (3 ½ oz) brown onion, approx.1
- 200 g (7 oz) carrots, approx.2
- 100 g (3 ½ oz) celery, approx.2
- 4 cloves garlic, subs note 1
- 400 g (2 cups) diced tomatoes, approx.1 can, subs note 2
- 1 L (4 cups) chicken stock , homemade or store-bought
- 400 g (2 cups) white beans , approx.1 can
- 100 g (3 ½ oz) kale
- 15 g (3 tablespoon) italian herbs
- 1 parmesan rind , optional, recommended
- 15 g (1 tablespoon) white wine vinegar
- 150 g (1 ½ cups) macaroni, straight or curled
- 400 g (14 oz) chicken breast, approx.2 large
- 50 g (½ cups) parmesan
Instructions
Prepare
- Dice: 100 g (3 ½ oz) brown onion, 200 g (7 oz) carrots, 100 g (3 ½ oz) celery, 4 cloves garlic.Drain and rinse: 400 g (2 cups) white beans
Cook
- Heat a large pot over medium heat and add 15 g (1 tablespoon) extra virgin olive oil. Sauté the 100 g (3 ½ oz) brown onion, 200 g (7 oz) carrots, 100 g (3 ½ oz) celery, 4 cloves garlic until soft and fragrant (approx. 5 minutes).
- Stir in the 1 parmesan rind , 400 g (2 cups) diced tomatoes, 1 L (4 cups) chicken stock , 15 g (3 tablespoon) italian herbs. Allow it to come to a gentle simmer (bubble).
- If using uncooked chicken breast, nestle the 400 g (14 oz) chicken breast into the simmering soup and cook for 12–15 minutes, or until fully cooked through (69°C/160°F). Remove them and shred with two forks, and set aside. Remove parmesan rind.
- Add the 100 g (3 ½ oz) kale, 400 g (2 cups) white beans to the pot, simmering for another 5 minutes until the kale wilts and the beans are heated through.
- If you're making this as a meal prep, turn off the heat before adding your 150 g (1 ½ cups) macaroni. Stir in the macaroni and let the residual heat cook it gently — this helps keep the pasta al dente and prevents it from going mushy when reheating or freezing.If eating for dinner, keep heat on for a further 10 minutes while the pasta cooks.
- Return the shredded chicken to the soup.
- Taste and adjust seasoning with salt, pepper, and a splash of 15 g (1 tablespoon) white wine vinegar for brightness.
- Serve hot, topped with grated 50 g (½ cups) parmesan.
Notes
Note 1 - Garlic
Fresh recommended. But you can omit or use ready-minced if needed.
Note 2 - Diced Tomatoes
Substitutions - passata, fresh tomatoes in a little water
Note 3 - White Wine Vinegar
Substitutions - white vinegar, lemon, apple cider vinegar
Storing
Allow to cool at room temp for no more than 2 hours. Store in airtight containers in the fridge for up to 4-5 days. Glass is best as the tomatoes will discolour plastic.
Reheating
Add a couple tablespoon water to loosen the soup. Reheat in microwave on 1 minute intervals (approx. 3 minutes) or on the stove for approx. 5 minutes.
Freezing
Freeze in airtight containers, ziplock bag etc. for up to 6 months. Make sure to label.
Nutrition
Calories: 427kcalCarbohydrates: 53gProtein: 33gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 53mgSodium: 512mgPotassium: 1260mgFiber: 9gSugar: 8gVitamin A: 7520IUVitamin C: 27mgCalcium: 301mgIron: 6mg
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