Rustic Chicken Minestrone

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


  • 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


  1. 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. 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. 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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