Rustic Chicken Minestrone Soup
Generated on: April 30, 2024
Ingredients
- Olive oil2 tbsp
- Onion, diced1
- Carrots, diced2
- Celery stalks, diced2
- Garlic cloves, minced2
- Chicken breasts, cubed500 g
- Canned diced tomatoes400 g
- Cannellini beans, drained and rinsed400 g
- Chicken broth2 l
- Small pasta (e.g., ditalini)100 g
- Baby spinach100 g
- Salt
- Pepper
for serving:
- Grated Parmesan cheese
- Crusty bread
Directions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- 3
Add the garlic and cubed chicken breasts, cooking until the chicken is browned on all sides.
- 4
Stir in the canned tomatoes and their juice, cannellini beans, and chicken broth. Season with salt and pepper to taste.
- 5
Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
- 6
Add the pasta and continue to simmer until the pasta is tender, about 10 minutes.
- 7
Stir in the baby spinach and cook until it wilts, approximately 1-2 minutes.
- 8
Adjust the seasoning with more salt and pepper if necessary.
- 9
Serve the soup hot, garnished with grated Parmesan cheese and a side of crusty bread.
Enjoy your food!
