Chunky Minestrone Chicken Casserole Recipes

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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

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

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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