Chunky Chicken Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbs Olive Oil2 boneless, skinless chicken breasts, cut into bite-size pieces (about 12 ounces)1 medium onion, diced4 garlic cloves, minced1 tsp dried basil1 tsp dried oregano2 medium carrots, sliced1/2 small cabbage, shredded (about 3 cups)2 medium zucchini, sliced on the diagonal2 (14-ounce) cans, or 4 cups reduced-sodium chicken broth1 (15-ounce) can, or 2 cups, reduced-sodium beef broth1 (28-ounce) can Italian crushed tomatoes1 (15 ounce) can Great Northern beans, drained and rinsed2 tbs minced fresh parsley1/3 cup grated Parmesan cheese
1. Heat the olive oil in a large soup pot over medium heat. Add the chicken and saute for 2 to 3 minutes, or until slightly browned. Add the onion and cook for 2 more minutes, or until the onions are slightly softened. Add the garlic, spices, carrots, cabbage, and zucchine. Saute, stirring for 5 to 8 minutes, or until all the vegetables are coated with oil and the zucchini is softened.
2. Add the broths and tomatoes, cover, and simmer for 30 minutes. Add the beans and parsley, and simmer uncovered for 10 additional minutes.
3. Serve with Parmesan cheese or top each bowl with 2 tsp before serving.
Serving size: 1 1/2 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user MARGEAN1.
2. Add the broths and tomatoes, cover, and simmer for 30 minutes. Add the beans and parsley, and simmer uncovered for 10 additional minutes.
3. Serve with Parmesan cheese or top each bowl with 2 tsp before serving.
Serving size: 1 1/2 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user MARGEAN1.
Nutritional Info Amount Per Serving
- Calories: 186.1
- Total Fat: 4.1 g
- Cholesterol: 39.3 mg
- Sodium: 797.3 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 4.5 g
- Protein: 20.6 g
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