Chicken Minestrone Soup

Jenny Powers

By
@JennyPowers

I started making a traditional minestrone soup and remembered that I had some shredded chicken in the freezer. What a great addition to the soup. I will not make it again without it. Delicious!!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8-10

Method:

Stove Top

Ingredients

8 oz
dried cannellini or northern beans, cooked
3 slice
thick bacon, diced
3
stalks of celery. diced
2
carrots, chopped
1 medium
onion,chopped
1 small
zucchini, diced
2 clove
garlic, minced
half small head of cabbage, chopped
1/8 to 1/4 tsp. red pepper flakes
6 c
water
4 c
low sodium chicken broth
2
bay leaves, dried
1 1/2 c
original v-8 juice
4 Tbsp
dried basil
fresh parmesan, shaved or grated to top soup when serving
2 c
cooked, chopped chicken
1 can(s)
petite diced tomatoes, drained

Directions Step-By-Step

1
Cook dried beans following quick cook method on the package. Be sure to drain and rinse the beans before adding to the soup.the soup

You can use 2 cans instead, if you drain and rinse for the the recipe.
2
Cook bacon in a skillet and remove from pan when done to drain. Add all of the chopped vegetables except the cabbage and saute until soft in the bacon drippings. Add the cabbage and continue until the cabbage is soft. Put the bacon back in the vegetables and stir. Add the pepper flakes and stir again.
3
Place the cooked beans and vegetables in a soup pot. Add cooked chicken to the pot. Add the water, v-8 juice, drained tomatoes and chicken broth.
4
Add, salt, pepper to taste, minced garlic, basil and bay leaf. Simmer together for 45 mins to an hour.
5
Put the completed soup in serving bowls and top with shaved or shredded parmesan cheese. (I do not used bagged, shredded cheese, because it lacks flavor. I buy a wedge of cheese).

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Hashtag: #vegetables