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:

Quickview
367k Calories
23g Protein
10g Total Fat
49g Carbs
74% Health Score
Limit These
Calories
367k
18%

Fat
10g
16%

  Saturated Fat
1g
11%

Carbohydrates
49g
17%

  Sugar
9g
11%

Cholesterol
26mg
9%

Sodium
2430mg
106%

Get Enough Of These
Protein
23g
46%

Vitamin K
245µg
233%

Vitamin A
11258IU
225%

Vitamin C
95mg
116%

Manganese
1mg
94%

Vitamin B6
1mg
57%

Copper
1mg
55%

Potassium
1442mg
41%

Vitamin B3
7mg
40%

Fiber
9g
38%

Phosphorus
359mg
36%

Selenium
24µg
34%

Iron
5mg
29%

Magnesium
104mg
26%

Folate
81µg
20%

Calcium
193mg
19%

Vitamin B2
0.31mg
18%

Zinc
2mg
18%

Vitamin B1
0.26mg
17%

Vitamin E
2mg
15%

Vitamin B5
1mg
14%

Vitamin B12
0.29µg
5%

covered percent of daily need
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