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
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.
CHICKEN MINESTRONE
A packaged minestrone soup mix is jazzed up with cubed chicken, fresh zucchini, portobello mushrooms and crunchy croutons for this satisfying main course. It's easy to prepare, yet seems like you fussed.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Prepare soup mix according to package directions, adding zucchini and mushrooms. Meanwhile, in a large skillet, cook chicken in oil for 10-12 minutes or until no longer pink. Stir into soup. , For croutons, in a large bowl, combine butter and parsley. Add bread cubes and toss to coat. Arrange in a single layer on an ungreased baking sheet. , Sprinkle with cheese. Bake at 400° for 7-8 minutes or until golden brown, stirring occasionally. Serve with soup.
Nutrition Facts : Calories 588 calories, Fat 19g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 2164mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 6g fiber), Protein 36g protein.
FRESH VEGETABLE MINESTRONE
No need to add any seasonings to this minestrone since they already come in the Hamburger Helper™ product!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 4-quart Dutch oven, mix uncooked pasta and sauce mix (from Hamburger Helper box), the broth, water and carrots. Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
- Stir in beans, tomatoes and zucchini. Cover; cook about 10 minutes longer, stirring occasionally, until pasta and vegetables are tender.
- Ladle into bowls. Sprinkle with cheese and basil.
Nutrition Facts : Calories 310, Carbohydrate 54 g, Cholesterol 0 mg, Fiber 6 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 1/2 Cups, Sodium 1260 mg, Sugar 7 g, TransFat 0 g
CHUNKY CHICKEN VEGETABLE MINESTRONE
Yield 6
Number Of Ingredients 18
Steps:
- 1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring often, until the onion is translucent and has a little bit of color on it, about 15 minutes. Add the carrots, tomatoes, and zucchini, and cook about 5 minutes longer, stirring occasionally, until the vegetables are soft and lightly browned. Add the garlic and cook 1 minute longer, being careful not to brown the garlic. 2. Add the broth, chickpeas, Chicken 2 teaspoons salt, and 1/2 teaspoon pepper and bring to a low boil over medium heat. Reduce the heat to low and simmer, uncovered, for about 1 hour. 3. Add the pasta, green beans and cabbage; bring the soup back to a low boil over medium heat. Reduce the heat and simmer for 10 to 15 minutes, stirring occasionally, until the pasta is al dente. Stir in the spinach, basil, and oregano. Remove the soup from the heat and season with additional salt and pepper to taste. Serve immediately, topped with freshly grated Parmesan.
QUICK CHICKEN MINESTRONE
Here's a wonderful 20-minute minestrone, made hearty with bite-size chunks of tender chicken breast.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Bring all ingredients except cheese to boil in large saucepan, stirring occasionally.
- Simmer on medium-low heat 10 min. or until chicken is done and pasta is tender, stirring occasionally.
- Serve topped with remaining cheese.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CHUNKY BEEF VEGETABLE MINESTRONE
This is a personal favorite recipe of mine, initially derived from Canadian Living Magazine. Friends and family also love it and usually request the recipe so here is my version for all of you. There are lots of ways to easily make it your own by spicing it up a bit and it's a very filling soup that's quite healthy and great after a busy or cold day outside. Enjoy!
Provided by Dobby the kitchen e
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon).
- Cut bacon into small pieces and put in large stock pot.
- Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon.
- Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot.
- Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot.
- Bring to boil, cover, reduce heat and simmer for about 20 minutes.
- Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft.
- If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour.
- Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome.
Nutrition Facts : Calories 191.9, Fat 6.5, SaturatedFat 2.2, Cholesterol 32.1, Sodium 784.5, Carbohydrate 21.4, Fiber 4.4, Sugar 7.2, Protein 13.2
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.
EASY SLOW COOKER VEGETARIAN MINESTRONE
This minestrone is yummy, full of good-for-you veggies, and made in the slow cooker. What could be better?
Provided by singlemomcooking
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 7h25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
- Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
- Add ditalini and cook for 1 more hour. Stir in pesto and serve.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 33.5 g, Cholesterol 3.3 mg, Fat 8.7 g, Fiber 6.3 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 697.9 mg, Sugar 4.4 g
CHUNKY MINESTRONE CHICKEN CASSEROLE
Make and share this Chunky Minestrone Chicken Casserole recipe from Food.com.
Provided by Mandy
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tblsp oil & add capsicum, zucchini & garlic, cook for 2 mins or until vegetables are tender.
- Heat remaining oil in a separate pan & add chicken pieces, cook 3-4 mins each side or until golden.
- Add stock, tomatoes and pasta, stir well & cover with a lid, cook over medium heat for 15 minutes.
- Add drained beans, tomato paste, mushrooms & capsicum mixture, cook uncovered for a further 5 mins or until casserole is hot, you may need to add a little water if sauce is too thick.
- Stir in chopped parsley & serve.
Nutrition Facts : Calories 846.9, Fat 47.4, SaturatedFat 12.5, Cholesterol 213.6, Sodium 588.8, Carbohydrate 49.2, Fiber 4.2, Sugar 8.6, Protein 54.1
HEARTY VEGETARIAN MINESTRONE
This vegetarian minestrone is a simple and hearty soup for those cold days. Serve with a Caesar salad and garlic toast and you have a simple, nutritious meal.
Provided by Shannon
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
- Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
- Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
- Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 44.6 g, Fat 7.6 g, Fiber 12.2 g, Protein 11.9 g, SaturatedFat 0.6 g, Sodium 893.2 mg, Sugar 7.9 g
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