Chicken Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 ounces)
• 6 cups chicken broth
• 1 pound boneless skinless chicken breasts
• 1 can cannellini beans, drained and rinsed (15 ounces)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup zucchini, diced
• 1 cup small pasta, such as ditalini
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese, for serving

Method

1. 1

   Heat the olive oil in a 6-quart stock pot over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

   6:00 · Cook vegetables
2. 2

   Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
3. 3

   Stir in the diced tomatoes, chicken broth, oregano, basil, bay leaf, salt, and pepper.

4. 4

   Add the chicken breasts, submerging them in the broth. Bring to a boil, then reduce heat to a simmer and cover.

5. 5

   Simmer until the chicken is cooked through and reaches 165°F internally, about 20 minutes.

   20:00 · Simmer chicken
6. 6

   Remove the chicken to a cutting board and shred it into bite-sized pieces using two forks.

7. 7

   Return the shredded chicken to the pot along with the cannellini beans, green beans, zucchini, and pasta.

8. 8

   Simmer uncovered until the pasta and vegetables are tender, about 10 minutes.

   10:00 · Simmer pasta and vegetables
9. 9

   Stir in the spinach and cook just until wilted, about 2 minutes.

   2:00 · Wilt spinach
10. 10

    Remove the bay leaf, taste and adjust seasoning with salt and pepper, and ladle into bowls. Top with grated Parmesan cheese before serving.