CHICKEN MINESTRONE WITH BASIL PESTO
Here's an easy chicken minestrone with basil pesto! It's easy to adapt with whatever beans, pasta, and fresh vegetables you have in the pantry. Feeds a crowd and freezes well.
Provided by Sally Vargas
Categories Dinner Soup Freezer-friendly
Time 45m
Yield 10
Number Of Ingredients 14
Steps:
- Simmer the soup: Add the beans, crushed tomatoes and stock or water to the pot and bring to a simmer. Cook for about 8 minutes. Add the green beans and the pasta and continue to cook for 8 to 10 minutes, or until the pasta is tender. Stir in the shredded chicken and cook for another minute, or until the soup is hot all the way through. Taste the soup and add more salt and black pepper to taste. If you haven't already done so, make your pesto while the soup simmers.
Nutrition Facts : Calories 416 kcal, Carbohydrate 35 g, Cholesterol 41 mg, Fiber 8 g, Protein 24 g, SaturatedFat 4 g, Sodium 712 mg, Sugar 9 g, Fat 21 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
ITALIAN CHICKEN MINESTRONE
This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 415 g, Fat 10 g, Fiber 8 g, Protein 38 g, SaturatedFat 3 g
PESTO CHICKEN MINESTRONE
This healthy Pesto Chicken Minestrone is packed with flavor and loads of pesto.
Categories pesto chicken minestrone recipe minestrone recipe chicken noodle soup recipe soup recipes weeknight dinners dinner soup easy fast best quick how to make recipe
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Cut off pointed end of garlic, exposing cloves. Place on a piece of aluminum foil and drizzle with 1 tablespoon oil; wrap tightly. Bake until soft, 35 to 40 minutes; let cool. Squeeze pulp from garlic and mash into a paste; reserve.
- Meanwhile, heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Add chicken stock, chicken breast, and Parmesan rind. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Remove chicken and shred with two forks; return to pot.
- Stir in beans, carrots, red pepper, and 2 tablespoons reserved mashed garlic. Simmer, covered, 15 minutes. Uncover and stir in tortellini. Cook, uncovered, stirring occasionally, 4 to 6 minutes. Stir in kale and cook until pasta is cooked through and kale is tender, 2 to 4 minutes. Remove from heat and discard Parmesan rind. Stir in 2 tablespoons pesto. Season with salt and pepper. Serve warm with additional pesto.
CHICKEN MINESTRONE WITH PESTO
Make and share this Chicken Minestrone With Pesto recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker.
- Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
- Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.
- Spoon into bowls; top servings with pesto.
Nutrition Facts : Calories 345.1, Fat 6.2, SaturatedFat 1.2, Cholesterol 63, Sodium 1115.5, Carbohydrate 51.6, Fiber 21.6, Sugar 9.3, Protein 29.8
SLOW-COOKER PESTO MINESTRONE
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the carrots, leeks, potatoes and fennel with the olive oil in a 6- to 8-quart slow cooker. Add 5 cups water, the tomatoes, parmesan rind, 2 tablespoons pesto, 1/2 teaspoon salt and a few grinds of pepper. Cover and cook on high until the vegetables are tender, 7 to 8 hours.
- Uncover and stir in the beans and ditalini. Cover and continue cooking on high until the pasta is al dente, about 15 minutes. Remove the parmesan rind. Stir in the remaining 1 tablespoon pesto and season with salt and pepper. Top each serving with more pesto, the parmesan and fennel fronds. Serve with the focaccia.
Nutrition Facts : Calories 610, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 4 milligrams, Sodium 1186 milligrams, Carbohydrate 97 grams, Fiber 13 grams, Protein 20 grams, Sugar 11 grams
CHICKEN MINESTRONE WITH BASIL PESTO RECIPE
The perfect guide to making a hearty chicken minestrone. You'll need beans, pasta, tomatoes, and a healthy amount of basil pesto for this zesty soup.
Provided by Ana Cortes
Categories Soup
Time 45m
Yield 10
Number Of Ingredients 14
Steps:
- Cook the vegetables: In a large soup pot over medium heat, heat the oil. Add the onion, celery, carrots, zucchini, and 1/2 teaspoon salt. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften.
- Crush the tomatoes in a bowl: Pour the tomatoes and their juices into a bowl. Using your hands, a dinner fork, or a potato masher, crush the tomatoes into small pieces.
- Simmer the soup: Add the beans, crushed tomatoes and stock or water to the pot and bring to a simmer. Cook for about 8 minutes. Add the green beans and the pasta and continue to cook for 8 to 10 minutes, or until the pasta is tender. Stir in the shredded chicken and cook for another minute, or until the soup is hot all the way through. Taste the soup and add more salt and black pepper to taste. If you haven't already done so, make your pesto while the soup simmers.
- Serve the soup: Ladle the soup into bowls and garnish with a few spoonfuls of pesto.
Nutrition Facts : Carbohydrate 26.15g, Cholesterol 37.96mg, Fat 19.73g, Fiber 4.62g, Protein 17.85g, SaturatedFat 3.90g, ServingSize 10.00, Sodium 652.03mg, Sugar 0.00, UnsaturatedFat 5.47g
QUICK CHICKEN MINESTRONE
You'll love this flavorful chicken minestrone soup that comes together with pantry ingredients. Dress it up by serving the dish with garlic bread. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook the chicken, onion and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, water, beans, tomatoes, rice and vermicelli mix, vegetables, pepperoni, basil and oregano. Bring to a boil. , Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. Sprinkle each serving with cheese and, if desired, pepper flakes.
Nutrition Facts : Calories 299 calories, Fat 10g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 932mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.
MINESTRONE WITH PESTO
Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
- Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
- Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
- Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.6 g, Cholesterol 3.2 mg, Fat 11.9 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 813.7 mg, Sugar 9.7 g
QUICKIE CHICKEN MINESTRONE
This is a hearty soup, but it's not heavy or greasy. I use chicken breasts for quick cooking, but you could extend the cooking time and sub in chicken thighs too. For added protein, I sometimes stir in some cooked white beans or chickpeas. If you have leftover cooked chicken, you can also build the soup and stir in the chicken at the last minute. Letting the soup cool slightly before eating can be key. We let steak and bread rest before eating them, so give your soup a few minutes to rest before digging in as well.
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Start the soup: Heat a large soup pot over medium heat. Add the olive oil, scallions, carrots, garlic and mushrooms and season with salt and the oregano. Cook over medium high heat, stirring with a wooden spoon, until the vegetables become tender, 8 to 10 minutes. Add the chicken stock and tomatoes, bring to a simmer and cook for 5 minutes so the tomatoes lose their raw taste.
- Cook the chicken and pasta: Season the chicken breasts with salt on all sides. Lower the heat and add the chicken breasts and elbow macaroni. Simmer until the pasta cooks and the chicken breasts are cooked through and register 160 degrees F on a meat thermometer, 8 to 10 minutes.
- Finish: Turn off the heat. Using a slotted spoon, remove the chicken and transfer to a flat surface. Put a fork in each piece of chicken to hold it in place and avoid touching the hot meat with your hands as you cut. Slice the chicken into small pieces and add it back into the soup. Allow the soup to "stand" on the stove for 5 minutes before serving. Taste for seasoning. Stir in the basil and cheese.
SUMMER MINESTRONE WITH PESTO
Categories Soup/Stew Bean Cheese Tomato Vegetable Appetizer Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.
BARLEY MINESTRONE WITH PESTO
A nice, hearty soup with barley, veggies and some basil/garlic pesto. You can vary the vegetables as you wish. This soup would be delicious with some crusty bread and a salad. Prep time does not include soaking time for barley.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain.
- In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender.
- To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree.
- Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve.
PESTO MINESTRONE
Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. "It's a hit in my house," says the Des Moines, Iowa cook. "If you don't like zucchini, use another vegetable," she suggests.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. , Add the tortellini, zucchini and pesto. Simmer, uncovered, 7-9 minutes longer or until pasta and vegetables are tender.
Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1063mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 15g protein.
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