Cold winter evenings call for warm and cozy recipes! But just because food is warm and cozy doesn't mean it has to be overly rich and heavy! This minestrone soup is packed with protein, veggies, and whole grains and is a great addition to your winter recipe rotation!
Servings: 12
Prep time: 20 minutes
Cook time: 1 hour
Ingredients:
- 1 tbsp Olive Oil
- 1 medium yellow onion, diced
- 3 boneless skinless chicken breasts, diced into ½ inch cubes
- 1 medium carrot, diced
- 2 stalks celery, diced
- 1 russet potatoes, peeled and diced
- 1.5 cup frozen green beans
- ½ cup frozen peas
- 4 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 – 28 oz can diced tomatoes, with liquid
- 4 cups low sodium chicken broth
- 2 cups water
- 1 tsp salt
- 1 tsp black pepper
- 1 cup whole wheat pasta, dry (like macaroni)
- 1 – 15 oz can great northern beans, drained and rinsed
- 3 cups finely chopped kale
- 2 tsp lemon juice
Directions:
- Heat a large pot over medium heat, add olive oil. Add onions, carrots, and celery and cook until soft and edges start to brown slightly. Add in garlic and stir, cook for another 2 minutes.
- Add remaining vegetables and stir to combine. Add in canned tomatoes, chicken, chicken broth, oregano, thyme, salt, pepper and water. Bring to a boil, reduce to a simmer and cook over low heat, uncovered until vegetables are softened about, 10 minutes.
- Add beans and kale, and pasta. Cook for another 10-12 minutes, until the pasta is cooked through and the soup is slightly thickened, stir in lemon juice to finish.
