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Chicken Minestrone Soup

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 242kcal

Ingredients

  • 2 oz Elbow macaroni
  • 2 tbsp Extra-virgin olive oil
  • 1/4 Onion diced
  • 1 stalk Celery diced
  • 1 Carrots peeled and diced
  • 2 cloves Garlic minced
  • 3/4 lb Chicken breast boneless skinless diced into bite sized pieces
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1 cup Canned diced tomato
  • 4 cups Chicken broth
  • 1 cup Red kidney beans drained and rinsed
  • 4 Dinner rolls

Instructions

  • In a pot of salted boiling water cook the pasta according to the directions on the package. Drain well.
  • Heat the olive oil in a pot over medium heat. Add the onion, celery, carrot, and garlic. Cook about 4 minutes. Stir in the dried oregano and basil, season with salt and pepper.
  • Add the diced tomatoes and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and cook until the vegetables are tender, about 10 minutes. Stir in the pasta. Season with salt and pepper. Serve with crackers.

Nutrition

Calories: 242kcal | Carbohydrates: 33g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 727mg | Potassium: 538mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2659IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 3mg