Italian Chicken Minestrone Recipes

QUICK CHICKEN MINESTRONE

Quick Chicken Minestrone image

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

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon olive oil
1 garlic clove, minced
3 cups reduced-sodium chicken broth
2-1/2 cups water
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (5.9 ounces) chicken and garlic-flavored rice and vermicelli mix
1-1/2 cups frozen vegetable blend (broccoli, red pepper, onion)
1/2 cup chopped pepperoni
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2/3 cup shredded Parmesan cheese
Crushed red pepper flakes, optional

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.

CHICKEN MINESTRONE SOUP

Chicken Minestrone Soup image

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

Ingredients

2 carrots, sliced
1 stalk celery, chopped
1 medium onion, chopped
1 tablespoon olive oil
3 14 ounce can chicken broth
2 15-19 ounce can white kidney beans (cannellini beans), rinsed and drained
8 - 10 ounce skinless, boneless chicken breasts, cut into bite-size pieces
4 ounce fresh green beans, cut into 1/2-inch pieces (1 cup)
0.25 teaspoon freshly ground black pepper
1 cup dried bow tie pasta
1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, undrained

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 WITH ITALIAN SAUSAGE

Minestrone with Italian Sausage image

I make this zippy, satisfying soup all the time, and it's my dad's favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. -Linda Reis Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 11 servings (about 3 quarts).

Number Of Ingredients 18

Ingredients

1 pound bulk Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only), chopped
1 medium zucchini, cut into 1/2-inch pieces
1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
3 garlic cloves, minced
6 cups beef broth
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic
3 cups shredded cabbage
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup uncooked small pasta shells
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese

Steps:

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

Nutrition Facts : Calories 253 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 910mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.

ITALIAN MINESTRONE

Italian Minestrone image

Provided by Food Network

Categories main-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

1 tbsp. Crisco® Pure Vegetable Oil or Crisco® Pure Olive Oil
2 ribs celery, chopped
1 small onion, chopped
3 cloves garlic, minced
2 cups chopped cabbage
1 large carrot, chopped
1 (14 oz.) can chopped tomatoes, with juice
1 (11.5 oz.) can tomato juice
4 cups chicken or vegetable broth
1 (19 oz.) can cannellini beans, rinsed and drained
1 (15.5 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can garbanzo beans (chick peas), rinsed and drained
1/4 cup chopped fresh parsley
1 tbsp. dried oregano
1 tbsp. dried basil
1/2 cup uncooked small elbow macaroni, cooked and drained
1/4 cup grated Parmesan cheese plus more for serving
Salt and pepper to taste

Steps:

HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.

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