Minestrone with Chicken

2-3 T. olive oil
1/3 onion, chopped
3 “mini” carrots, chopped
½ celery stalk, chopped
Salt and Pepper
1 potato, peeled & cut into bite-sized chunks
2/3 c chopped peeled tomatoes
1 c cooked & cubed chicken
2 ½ c water
½ zucchini, sliced into rounds
½ c fresh kale, chopped
1 c cannellini beans, drained
¼ c Parmesan Cheese

Heat oil in pot, adding onion, carrot & celery.  Cook for about 10 minutes until veggies soften. Add potato, salt & pepper and cook for another 5-10 minutes. Add water & stir thoroughly. Add tomatoes and simmer for about 10-15 minutes. Add chicken, zucchini and kale and cook at low simmer for 10 minutes or so. Stir in canned beans and heat through for 4 minutes. Check salt & pepper and adjust. Serve soup topped with Parmesan cheese and a drizzle of olive oil.

(Note: if you want to stretch this a bit or just like pasta in your minestrone, add ½ C. small pasta shells & ½ C. more water after adding kale.)

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