Healthified Chicken Minestrone Soup

Healthified Chicken Minestrone Soup

Healthified Chicken Minestrone Soup
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total prep
75% less sat fat • 50% less cholesterol than the original recipe— see the comparison. Minestrone, an Italian vegetable soup, is a healthy option for lunch or dinner. Use low-sodium chicken broth and boneless, skinless chicken breast to keep the sodium and calories in check.


  • 1 tablespoon olive oil
  • 1 cup sliced carrots
  • 1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
  • 1 (14.5 oz) can diced tomatoes with basil and garlic undrained
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 5 1/4 cups reduced-sodium chicken broth
  • 2 (15 oz) cans cannellini beans (white kidney beans), rinsed and drained
  • 8 ounces skinless, boneless chicken breast, cut into bite-size pieces
  • 1 cup fresh green beans cut into 1/2-inch pieces (4 ounces)
  • 1/4 teaspoon black pepper
  • 1 cup dried multigrain bow tie pasta


  • In a 5- to 6-quart Dutch oven heat oil over medium heat. Add carrots, celery, and onion; cook for 5 minutes, stirring frequently. Add chicken broth, cannellini beans, chicken, green beans, and pepper. Bring to boiling; add uncooked pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
  • Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through.

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