Chunky Minestrone Chicken Casserole Recipes

CHUNKY MINESTRONE SOUP

Chunky Minestrone Soup image

Make and share this Chunky Minestrone Soup recipe from Food.com.

Provided by English_Rose

Categories Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3 large carrots, roughly chopped
1 large onion, roughly chopped
4 celery ribs, roughly chopped
1 tablespoon olive oil
2 garlic cloves, crushed
2 large potatoes, cut into small dice
2 tablespoons tomato paste
8 cups vegetable broth
salt and pepper
14 ounces chopped tomatoes
14 ounces butter beans, drained or 14 ounces cannellini beans
5 ounces spaghetti, snapped into short lengths
savoy cabbage, shredded

Steps:

In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
Stir in the tomato paste, broth and tomatoes.
Bring to the boil, then turn down the heat and simmer, covered, for 10 minutes
Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 minutes
Season to taste and serve with crusty bread.

ITALIAN CHICKEN MINESTRONE

Italian Chicken Minestrone image

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

Ingredients

2 teaspoons extra-virgin olive oil
1 medium yellow onion, diced small
2 garlic cloves, minced
1 can (15 ounces) diced tomatoes
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
3/4 cup small pasta shells
3 medium carrots, cut into 1/4-inch rounds
1 Parmesan rind, plus grated Parmesan (optional)
1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
1 medium zucchini, diced medium
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

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

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