Chicken Minestrone

Chunky Italian soup with extra dose of lean protein.

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Servings: 6 People

Calories:

Ingredients Method Notes

Ingredients

2 tablespoon extra virgin oil plus extra for drizzling
1 medium onion, diced
2 celery ribs, sliced
2 medium carrots, sliced
2 garlic cloves, thinly sliced
2 chicken breast, chunky sliced
2 cups shredded cabbage
6 cups chicken stock, see my recipe or use store bought
1 can - 28 oz diced tomatoes
1 tablespoon Italian seasoning **see note
1 teaspoon chilli flakes
2 bayleaf
parmesan rind(optional)
1 medium zucchini
6 ounces green beans, trimmed and cut into ½ - inch pieces
1 cup small pasta
¼ cup chopped parsley
¼ cup chopped basil
salt and freshly ground black pepper to taste
¾ cup lightly packed grated parmesan cheese(optional)

Method

In a medium-size pot, heat 2 tablespoons of olive oil in medium-high heat. Place the onion, celery and carrots and saute until the onion is translucent, about 2-3 minutes. Add the garlic, chilli flakes and cabbage, and continue cooking while stirring for a minute.
Add chicken pieces, chicken stock, tomatoes, Italian seasoning, bay leaf and parmesan rind. Bring to a boil over medium-high heat, stirring once in a while. Lower the heat to low and continue simmering for 30 minutes. Add the green beans and pasta and continue simmering for 5 minutes. Add the zucchini, parsley and basil. Continue cooking for another 5 minutes or until the pasta is cooked aldente. Discard the bay leaf and parmesan rind. Season with salt and pepper according to your taste.
Ladle the soup in a bowl, drizzle extra virgin olive oil, and finish with parmesan cheese on top and serve.

Notes

This soup can be prepared 2 days in advance. Add chicken stock if needed to thin out after re-heating.

** Italian seasoning is a blend of 2 tablespoons dried oregano, 2 tablespoons dried basil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried marjoram.