New This Month

Italian Chicken Minestrone

72

This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.

  • Servings: 6

Photography: Standard

Source: Everyday Food, January/February 2012

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

Directions

  1. 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.

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