Thursday, October 6, 2011

Minestrone Soup

This is one of my all time favorite soups.  It is so full of wonderful flavors, and packed with so much good for you stuff, it is like health in a bowlIt is delicate, yet hearty.  I roasted 2 chicken breasts, and shredded them up and put them up over the top to add some extra protein, but it is not necessary.  It is a very versatile soup... you can throw in summer squash, or sausage, or whatever you fancy.  Chick peas would be good in the too.  I love the fire roasted tomatoes and the flavor it lends to the dish too.  Easy and delicious! 



  • 1-2 TBSP olive oil
  • 1 sm/med onion, diced
  • 3 stalks celery, diced
  • 1 cup chopped carrots
  • 4 cloves garlic
  • 6 cups low sodium chicken broth
  • 2 cups water
  • 1 zucchini, cut into chunks
  • 1 can diced tomatoes (I used fire-roasted)
  • 1 can great northern beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 cup pasta
  • 1/2 tsp oregano
  • 2 TBSP chopped fresh basil
  • chopped spinach (opt.)
  • 1 cup green beans cut small or Italian green beans
  • Parmesan cheese 


    In a big soup pot, place oil, diced onion, celery and carrots.  Cook over medium high for about 5-7 minutes, until tender.  Add minced garlic and cook for another minute.  Add chicken broth, water, and zucchini, and cover and let simmer on med-low for about 20 minutes or longer (I cooked mine about 35 because I got busy).  Add all the beans, tomatoes, pasta and spices and spinach, if using.  Cook until pasta is al dente, about 15-20 minutes.  Season to taste.  Serve with lots of Parmesan Cheese.

    To roast the chicken, preheat oven to 400.  Drizzle breasts with olive oil and season with season salt or a rub of some sort.   Bake for 20-30 minutes, depending on thickness, until no longer pink.  Shred and put over soup.

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