This healthy, comforting Minestrone soup is loaded with leafy greens, tomatoes, vegetables, beans, and chicken, and is topped with a sprinkle of parmesan cheese just before serving. Ingredients:
1 lb. boneless, skinless chicken breast, seasoned with black pepper, garlic powder, and paprika 1 cup of pasta (dittalini, bowtie, macaroni, or any type of small sized pasta) 1 small onion, diced 1-2 cloves garlic, minced 1 (28 oz.) can no-salt-added crushed tomatoes 32 oz. fat-free, low-sodium chicken broth 4 cups of water 3 carrots, diced 1 (15.5 oz.) can cannellini beans, drained and rinsed 1 (15.5 oz.) can dark red kidney beans, drained and rinsed 1 zucchini, diced 1 cup frozen cut green beans 1 head of spinach, chopped (may substitute with bagged spinach or frozen chopped spinach) A few sprinkles of dried oregano and dried basil ¼ teaspoon black pepper A few pinches of kosher salt 2 tablespoons of grated parmesan cheese Directions: 1. Preheat the oven to 375 degrees. Line a baking sheet with foil, coat with cooking spray, top with the chicken breast, and bake for 20 minutes, or until cooked through to an internal temperature of 165 degrees. 2. While the chicken is in the oven, get started on the soup. In a medium saucepan, bring enough water to cook 1 cup of pasta to a boil. Add the pasta, and cook for 9-10 minutes, or until the pasta is al dente. 3. Coat the bottom of a large soup pot with cooking spray, and sauté the onion and garlic for 2-3 minutes over medium heat. Then add the crushed tomatoes, chicken broth, and water, and bring to a boil. 4. Once the liquid is boiling, add the carrots, cannellini beans, kidney beans, oregano, and basil. Stir everything together, cover with a lid, and simmer over medium-low heat for 15 minutes. 5. By this time, the pasta will be done cooking. Drain it, and set aside. 6. Add the zucchini, green beans, and spinach to the soup pot. Stir, cover again with the lid, and continue to simmer for 10 more minutes. 7. When the chicken is cooked through, shred it with a fork, and set aside. 7. Finish the soup by adding the chicken, pasta, black pepper, salt, parmesan cheese, and stir to combine. Taste, and add more cheese or salt/pepper if needed. Serve immediately, and garnish with extra parmesan cheese if desired.
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