Chicken Minestrone Soup

By Tablespoon Kitchens

July 18, 2017

Ingredients

tablespoon olive oil

cup sliced carrots

1/2

cup chopped celery

1/2

cup chopped onion

5 1/4

cups reduced-sodium chicken broth

(15 oz) cans cannellini beans (white kidney beans), rinsed and drained

ounces skinless, boneless chicken breast, cut into bite-size pieces

cup fresh green beans cut into 1/2-inch pieces (4 ounces)

1/4

teaspoon black pepper

cup dried multigrain bow tie pasta

medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices

(14.5 oz) can diced tomatoes with basil and garlic undrained

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1

In a 5- to 6-quart Dutch oven heat oil over medium heat. Add carrots, celery, and onion; cook for 5 minutes, stirring frequently. Add chicken broth, cannellini beans, chicken, green beans, and pepper. Bring to boiling; add uncooked pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
2

Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through.

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

75% less sat fat • 50% less cholesterol than the original recipe. Minestrone, an Italian vegetable soup, is a nutritious option for lunch or dinner. Use low-sodium chicken broth and boneless, skinless chicken breast to keep the sodium and calories in check.