Name: Chicken Minestrone Soup (with Rotisserie Chicken!)
Prep time: 20 min
Cook time: 33 min
Total time: 43 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 cup diced yellow onion (about ½ a large onion); 3 large garlic cloves, minced; 1 cup thinly sliced celery; 1 cup diced carrots; 1 (28 ounce) can diced tomatoes; 2 tablespoons tomato paste; 4 to 6 cups low sodium chicken broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 tablespoon dried parsley; 1 ½ teaspoon kosher salt; ½ teaspoon ground pepper; ¼ to ½ teaspoon red pepper flakes (depending on desired spice level); ⅔ cup ditalini pasta; 1 cup fresh green beans, trimmed and cut into 1-inch pieces (frozen works too!); 1 (15 ounce) can kidney beans, drained and rinsed; 2 cups shredded rotisserie chicken, roughly chopped; Fresh chopped parsley, for topping; Grated parmesan, for topping

Description

This Chicken Minestrone Soup is full of fresh vegetables, kidney beans, and rotisserie chicken. Whip it up in under 45 minutes to be served as your next favorite meal-prep friendly lunch or dinner!

Ingredients

Units Scale

2 tablespoons olive oil
1 cup diced yellow onion (about 1/2 a large onion)
3 large garlic cloves, minced
1 cup thinly sliced celery
1 cup diced carrots
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
4 to 6 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dried parsley
1 1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
1/4 to 1/2 teaspoon red pepper flakes (depending on desired spice level)
2/3 cup ditalini pasta
1 cup fresh green beans, trimmed and cut into 1-inch pieces (frozen works too!)
1 (15 ounce) can kidney beans, drained and rinsed
2 cups shredded rotisserie chicken, roughly chopped
Fresh chopped parsley, for topping
Grated parmesan, for topping

Instructions

In a large soup pot over medium heat, add oil and onion. Sauté for 5 to 7 minutes, stirring often, until softened.
Add garlic and continue cooking for 2 to 3 minutes.
Add celery and carrots. Cook for 5 minutes, stirring often so nothing sticks or burns.
Add tomatoes, tomato paste, broth, and seasonings. Stir well and bring to a boil.
Reduce heat to a simmer and cook, uncovered, for 10 minutes on low.
Add pasta, green beans, kidney beans, and shredded chicken. Continue cooking for about 10 minutes, or until the pasta is tender.
Serve topped with parsley, grated parmesan cheese, and more red pepper flakes.

Notes

If making this soup ahead of serving, cook the pasta a few minutes less than the recipe indicates. The longer the pasta sits in the broth, the softer it will become.

Prep Time: 20 minutes
Cook Time: 33 minutes
Category: American, Appetizers, Dinner, Soups
Method: Boiling
Cuisine: American, American-Italian, Italian

Nutrition

Serving Size: 1 bowl
Calories: 360
Sugar: 6.6 g
Sodium: 546.4 mg
Fat: 9.8 g
Carbohydrates: 47.8 g
Fiber: 6 g
Protein: 24.1 g