2boneless, skinless chicken breastssliced into bite sized pieces
1 zucchiniquartered and sliced
1cupfrozen cut green beans
½cupelbow macaroni
2tablespoonchopped fresh basilor parsley
parmesan cheesegrated
Instructions
Heat the olive oil in a large soup pot over medium high heat.
Add the onion, celery and carrots. Cook until the onions are soft, about 5 minutes.
Add the garlic, Italian seasoning, salt, and pepper. Cook for another minute, stirring.
Add the chicken stock, diced tomatoes and their juice, chicken pieces, white beans and kidney beans. Bring to a boil.
Add the zucchini, green beans, and pasta. Cook until the pasta is al dente, about 8 minutes, or according to package directions.
Remove the soup from the heat. Stir in the basil, and adjust for salt and pepper if needed.
Serve hot in bowls, topped with parmesan cheese.
Notes
Make this recipe even easier by using rotisserie chicken or leftover cooked chicken. Just add the cooked chicken in the last few minutes of cooking time.
Storage
Fridge: Store leftovers in an airtight container in the fridge for up to four days.Freezer: This soup is perfect for freezing. Except for the cooked pasta, which will change in texture when frozen. If you plan to freeze minestrone, I recommend saving the addition of pasta until serving, Freeze the soup in freezer safe containers for up to three months. When you're ready to use it, defrost the minestrone in the fridge overnight. Reheat, and cook a fresh batch of pasta separately to add at serving time.Reheat: Reheat your healthy chicken minestrone soup gently over low heat on the stove top or in the microwave.