I love a minestrone soup. There is something so warming about a hearty vegetable broth loaded with veggies. One of the best minestrone soup I’ve ever had consisted of the perfectly diced veggies, all about the same shape, a cozy tiny pasta and topped with a dollop of pesto and sprinkled with parmesan. The presentation makes you want to dive right in so I love to create that at home. The truth is this very beautiful soup takes only 30 minutes to come together and is PACKED with flavor. One of my biggest tricks so a cozy winter soup is adding this greek seasoning (it is what gives this viral turkey sausage and bean soup its cozy flavors, too). Add it to your next Amazon order or grab it at the grocery store (I’m sure any greek seasoning has similar flavors but this is the one that I buy). I add rotisserie chicken to my recipe for some protein but feel free to omit!
Chicken Minestrone Soup Recipe
Ingredients:
1 shallot, diced
2 garlic cloves, diced
2 large carrots, chopped
1 zucchini, chopped
3/4 cup ditalini pasta
1/2 cup frozen peas
1/2 cup green kale, finely chopped
1 cup shredded chicken (I use rotisserie)
6 cups low sodium vegetable broth
1 14oz can of crushed tomatoes
2 tbsp creme fraiche
greek seasoning (taste and season as you go! probably use 1-2 tsp total)
salt + pepper (taste and season as you go!)
extra virgin olive oil
pesto
grated parmesan
In a large soup pot, over medium heat, coat the bottom of your pot in extra virgin olive oil. Add your carrots, garlic and shallots, season with salt and pepper and let them cook together. Add your crushed tomatoes and heat through. Add your vegetable broth and bring your soup to a low boil. Season your soup with a couple pinches of salt and dashes of greek seasoning. Add your pasta and cook for 5 minutes. Add your creme fraiche, peas and chicken. I also like to add a frozen parmesan rind for added depth of flavor but not necessary! Add your kale and cook for an addition 3-5 minutes until soft. Serve with a dollop of pesto and parmesan cheese. Enjoy!!
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