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.
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
- 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.