Rustic Chicken Minestrone
Rustic Chicken Minestrone is a Mediterranean main course. This recipe serves 4 and costs $2.64 per serving. One serving contains 361 calories, 22g of protein, and 10g of fat. Head to the store and pick up canned chickpeas, pasta shells, shredded chicken, and a few other things to make it today. It is brought to you by Serious Eats. This recipe is liked by 691 foodies and cooks. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a spectacular spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Rustic Italian Minestrone, Rustic Winter Minestrone Soup, and Rustic Minestrone Soup with Rice and Kale.
Servings: 4
Ingredients:
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can diced tomatoes
3 medium carrots, cut into 1/4-inch rounds
8 cups chicken broth
2 cloves garlic, minced
1 bunch kale, stemmed, leaves shredded
1 tablespoon olive oil
1 medium onion, diced
1 Parmesan rind (optional), plus grated Parmesan to garnish
3/4 cup pasta shells
salt and pepper
1 cup shredded cooked chicken
1 medium zucchini, diced
Equipment:
dutch oven
bowl
ladle
Cooking instruction summary:
Procedures 1 In a large, heavy pot (such as a Dutch oven), heat the olive oil over medium until shimmering. Add the onion and cook until translucent and soft, 6-8 minutes, then add the garlic and cook for a few minutes more. Add the tomatoes with their juice and cook until the liquid is evaporated, 5 minutes more. 2 Add the chicken broth and bring to a boil, then add the pasta, carrots, and Parmesan rind (if using). Simmer for 5 minutes, then add the kale, zucchini, and chickpeas. Cook until zucchini is crisp-tender and the pasta is almost al dente. 3 Add the chicken and cook until just warmed through. Season to soup to taste with salt and pepper, ladle into bowls, and serve with grated Parmesan.
Step by step:
1. 1
2. In a large, heavy pot (such as a Dutch oven), heat the olive oil over medium until shimmering.
3. Add the onion and cook until translucent and soft, 6-8 minutes, then add the garlic and cook for a few minutes more.
4. Add the tomatoes with their juice and cook until the liquid is evaporated, 5 minutes more.
5. 2
6. Add the chicken broth and bring to a boil, then add the pasta, carrots, and Parmesan rind (if using). Simmer for 5 minutes, then add the kale, zucchini, and chickpeas. Cook until zucchini is crisp-tender and the pasta is almost al dente.
7. 3
8. Add the chicken and cook until just warmed through. Season to soup to taste with salt and pepper, ladle into bowls, and serve with grated Parmesan.
Nutrition Information:
covered percent of daily need
