Summer Minestrone

June 19, 2018

This soup was sooo good!  I used very little chicken since the pasta has so much protein! If you haven't tried all the new lentil and pea and bean pastas available then you are missing out.  They are marvelous and full of satiating protein!




3 Chicken Thighs cut up into chunks to cook faster

1/2 Vidalia Onion chopped

1 Carrot chopped thin

1 big or two small garlic cloves

Salt and pepper

1 Cup Crushed Tomatoes in Puree

3 Cups Chicken Broth

1/2 Red Bell Pepper chopped

Handful of green beans chopped

1/2 TBS Basil, Thyme, Parsley

A pinch of crushed red pepper

Chickpea shell pasta

Fresh Basil

Parmesan or Manchego cheese


Chicken Directions:

Preheat the oven to 425

Coat Chicken Thighs in Olive Oil and salt and pepper

Cook for about 20 - 25 minutes


Soup Directions:

Saute the onion and carrot, salt and pepper in olive oil until translucent. 

Add in the garlic and stir for about 20 seconds

Add the broth, tomatoes, beans, and peppers.

Add the dried thyme, dried basil, and parsley

Bring to a boil.

Simmer for about 20 minutes

Add the pasta and boil for another 10 minutes


Put a 1/4 cup pasta and 2 oz of chicken in a bowl.  Add the soup.

Top with freshly grated parmesan and chopeed fresh basil.


Serve just warm, not hot.  It is actually really good cool too!






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