QUICK CHICKEN MINESTRONE
Fresh, brightly colored vegetables add some welcome vibrancy to this comforting soup. Have fun with the noodle shape, or use any small pasta you have on hand. If you'd like, sprinkle each serving with freshly ground black pepper for a finishing touch. This quirky twist on the classic recipe is a perfect combination of the hearty vegetable minestrone soups of your childhood and comforting chicken noodle soup. We love the alphabet shape noodles, which encourage pint-sized palates to enjoy their dinner. Pair this soup recipe with a garlic bread for the best of cool weather flavor.
Provided by Adam Hickman
Yield Serves 4 (serving size: about 1 3/4 cups)
Number Of Ingredients 12
Steps:
- Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes or until pasta is done.
Nutrition Facts : Calories 297, Carbohydrate 38 g, Cholesterol 38 mg, Fat 5.5 g, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, Sodium 610 mg, Sugar 8 g
CHICKEN MINESTRONE SOUP
The Italian word minestrone means big soup, and countless variations of the bean-and-vegetable soup are big in American kitchens. This version calls for broth as well as chicken breasts for extra flavor. One taste of our Italian minestrone soup recipe, and you'll be hooked.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 12
Steps:
- In a 5- to 6-quart Dutch oven, cook the carrots, celery, and onion in hot oil over medium heat for 5 minutes, stirring frequently. Add broth, white kidney beans, chicken, green beans, and pepper. Bring to boiling; add pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
- Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through. Makes 8 servings.
Nutrition Facts : Calories 183 kcal, Carbohydrate 27 g, Cholesterol 16 mg, Protein 16 g, SaturatedFat 1 g, Sodium 1115 mg, Fat 4 g, UnsaturatedFat 0 g
MINESTRONE SOUP WITH CHICKEN
Hearty, filling minestrone soup is usually just veggies and pasta, but my light version adds tender chicken to fill you up even further!
Provided by Rachel Ballard
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- In a 5-quart stock pot or dutch oven, heat the oil over medium high heat. Add the carrots, celery and onion and cook until just softened, about 5 minutes.
- Add the garlic and stir 30 seconds. Add the chicken or vegetable stock, the beans, chickpeas, Italian seasoning, and tomatoes. Bring to a simmer and cook 10 minutes, stirring occasionally.
- Add the pasta, zucchini and chicken. Season with half of the salt and all of the pepper. Taste for seasoning and add the rest of the salt if needed. Simmer until the pasta is tender, about 10 minutes more.
- Sprinkle each bowl of soup with parmesan cheese and serve warm.
Nutrition Facts : Calories 283 kcal, ServingSize 1 serving
CLASSIC MINESTRONE SOUP
Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
- Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g
QUICK CHICKEN MINESTRONE
You'll love this flavorful chicken minestrone soup that comes together with pantry ingredients. Dress it up by serving the dish with garlic bread. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook the chicken, onion and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, water, beans, tomatoes, rice and vermicelli mix, vegetables, pepperoni, basil and oregano. Bring to a boil. , Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. Sprinkle each serving with cheese and, if desired, pepper flakes.
Nutrition Facts : Calories 299 calories, Fat 10g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 932mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.
ITALIAN CHICKEN MINESTRONE
This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.
Nutrition Facts : Calories 415 g, Fat 10 g, Fiber 8 g, Protein 38 g, SaturatedFat 3 g
MINESTRONE SOUP
Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.
Provided by Ellie Krieger
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
- Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
CLASSIC MINESTRONE SOUP
Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It's low in calories and packed with fibre and vitamin C
Provided by Esther Clark
Categories Lunch, Starter
Time 1h5m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
- Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.
Nutrition Facts : Calories 225 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.98 milligram of sodium
JAMIE'S MINESTRONE
I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the 'Sheepherder's Inn' in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!
Provided by Jamie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h25m
Yield 8
Number Of Ingredients 19
Steps:
- In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
- Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
- Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
- Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 30 g, Cholesterol 1.1 mg, Fat 8.3 g, Fiber 8 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 1142 mg, Sugar 11.3 g
QUICKIE CHICKEN MINESTRONE
This is a hearty soup, but it's not heavy or greasy. I use chicken breasts for quick cooking, but you could extend the cooking time and sub in chicken thighs too. For added protein, I sometimes stir in some cooked white beans or chickpeas. If you have leftover cooked chicken, you can also build the soup and stir in the chicken at the last minute. Letting the soup cool slightly before eating can be key. We let steak and bread rest before eating them, so give your soup a few minutes to rest before digging in as well.
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Start the soup: Heat a large soup pot over medium heat. Add the olive oil, scallions, carrots, garlic and mushrooms and season with salt and the oregano. Cook over medium high heat, stirring with a wooden spoon, until the vegetables become tender, 8 to 10 minutes. Add the chicken stock and tomatoes, bring to a simmer and cook for 5 minutes so the tomatoes lose their raw taste.
- Cook the chicken and pasta: Season the chicken breasts with salt on all sides. Lower the heat and add the chicken breasts and elbow macaroni. Simmer until the pasta cooks and the chicken breasts are cooked through and register 160 degrees F on a meat thermometer, 8 to 10 minutes.
- Finish: Turn off the heat. Using a slotted spoon, remove the chicken and transfer to a flat surface. Put a fork in each piece of chicken to hold it in place and avoid touching the hot meat with your hands as you cut. Slice the chicken into small pieces and add it back into the soup. Allow the soup to "stand" on the stove for 5 minutes before serving. Taste for seasoning. Stir in the basil and cheese.
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