Rustic Chicken Minestrone– light enough to lose weight but guaranteed to satisfy

My rustic chicken minestrone soup is packed with beans, vegetables, and chicken.  It’s not hearty in the calorie department but will satisfy any hungry appetite. Friends, I know a woman who lost 100 pounds.  She accomplished this by eating a lot of soup and walking.  Spread out a pretty tablecloth and never apologize for serving soup, salad, and a whole grain roll.

rustic chicken minestrone


2 teaspoons extra-virgin olive oil

  • 1 medium yellow onion, diced small
  • 2 garlic cloves, minced
  • 1 can (15 ounces) diced tomatoes
  • 10 cups chicken broth and 4 cups shredded chicken)
  • 3/4 cup small pasta shells
  • 3 medium carrots, cut into 1/4-inch rounds
  • 1 Parmesan rind, plus grated Parmesan (optional)
  • 1 bunch kale, tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
  • 1 medium zucchini, diced medium
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Coarse salt and ground pepper



  1. In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.



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