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16 Min-estrone

A minestrone soup topped with chicken, beans and chilli flakes
Prep Time
16 min
Yields
6 to 8 servings

Not all soups need to simmer on your stovetop all day! This yummy Italian chicken and vegetable soup recipe is ready in minutes, but it doesn’t lack in flavour.

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ingredients

Kosher salt
2
qts low-sodium chicken stock
2
Tbsp olive oil
1 ½
lb(s) boneless, skinless chicken breasts, cut into 1/2- to 1-inch pieces
Freshly ground black pepper
8
oz ditalini pasta
2
stalk celery, finely diced
1
yellow bell pepper, finely diced
1
onion, finely diced
1
carrot, finely diced
1
zucchini, diced
1
tsp red pepper flakes
1
can (28-oz) diced tomatoes, with the juice
1
can (15-oz) white beans, drained and rinsed
1
can (15-oz ) kidney beans, drained and rinsed
1
tsp dried basil
1
tsp dried oregano
Chopped fresh parsley, for serving
Jarred pesto, for serving
Grated Parmesan, for serving
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directions

Step 1

Add water and salt to a pot for pasta and bring to a boil. Add the stock to a pot and heat over medium-high heat until hot.

Step 2

Put a large pot over medium heat and add the olive oil. Add the chicken, sprinkle with salt and pepper and cook, stirring, until the chicken begins to brown, 2 to 3 minutes.

Step 3

Meanwhile, add the pasta to the boiling water and cook according to the package instructions.

Step 4

Add the celery, bell pepper, onion, carrot and zucchini to the pot with the chicken. Add the red pepper flakes and season with salt and pepper. Cook until the vegetables begin to soften, 2 to 3 minutes. Add the tomatoes, beans, basil, oregano and hot stock. Bring to a boil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper.

Step 5

Drain the pasta and add it to the soup. Stir in the chopped parsley. Serve with a dollop of pesto and a sprinkling of Parmesan.

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My rating for 16 Min-estrone
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