Description
This easy Chicken Minestrone Soup is loaded with vegetables, white beans, and tender shredded chicken in a rich tomato broth. Ready in 30 minutes, it’s hearty, healthy, and perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 cup carrots (diced)
- 1/2 cup onion (diced)
- 3 stalks celery (diced)
- 1 cup zucchini (quartered and sliced)
- 1 teaspoon sage
- 1 teaspoon oregano
- 1/2 tablespoon fresh parsley (minced)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 quart (4 cups) vegetable broth (or chicken broth)
- 28 ounces diced tomatoes (with juices)
- 2 cups water
- 1 cup ditalini pasta (uncooked)
- 15.5 ounces canned cannellini beans (drained and rinsed)
- 4 cups shredded chicken (about 1 rotisserie chicken)
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic, carrots, onion, celery, zucchini, sage, oregano, parsley, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and aromatic.
- Pour in the vegetable broth, diced tomatoes with juices, and water. Stir in the ditalini pasta. Increase heat to medium-high and bring to a boil. Cook for about 10 minutes, or until the pasta is just cooked through.
- Reduce heat to low. Stir in the cannellini beans and shredded chicken. Simmer for 5 minutes to let the flavors meld and the chicken heat through.
- Taste and adjust seasoning as needed. Serve warm, topped with freshly grated Parmesan cheese and crusty bread on the side.
Notes
- This soup is perfect for meal prep and can be stored in the fridge for up to 5 days.
- You can substitute vegetables based on your preference.
- Feel free to add more spices for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 238
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 30 mg