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Rustic Chicken Minestrone
About This Recipe
| Yield: | 4 servings |
| Active time: | 20 minutes |
| Total time: | 40 minutes |
| This recipe appears in: | Dinner Tonight: Rustic Chicken Minestrone |
| Rated: | ![]() ![]() ![]() ![]() ![]() |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 15-ounce can diced tomatoes
- 8 cups chicken broth
- 1 cup shredded cooked chicken
- 3/4 cup pasta shells
- 3 medium carrots, cut into 1/4-inch rounds
- 1 Parmesan rind (optional), plus grated Parmesan to garnish
- 1 bunch kale, stemmed, leaves shredded
- 1 medium zucchini, diced
- 1 15-ounce can chickpeas, drained and rinsed
- salt and pepper
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.


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