Chicken Minestrone

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Lean ground chicken and vegetables with white beans, protein pasta, pesto, and parmesan.

Prep Time10

Cook Time30

Total Time40

Servings: Servings

Calories: 400kcal

Author: Mason Woodruff

1 Tablespoon Olive Oil
16 oz Ground Chicken Breast
10 oz bag Frozen Mirepoix or about 2/3 cup each of diced onion, celery, and carrots
1 ½ teaspoon Kosher Salt
½ teaspoon Black Pepper
4 Frozen Crushed Garlic Cubes or 4 cloves fresh
1 can (15 oz) Cannellini Beans
8 cups Chicken Bone Broth
8 oz Protein Pasta I used Brami cubetti
2 cups (270g) Frozen Peas
2 cups (60g) Chopped or Shredded Kale
1/2 cup (120g) Basil Pesto
1/2 cup (60g) Grated Parmesan
2 Lemons for serving

Heat the olive oil in a large Dutch oven or pot over medium heat before adding the ground chicken. Cook the chicken on one side until golden brown, about 2-3 minutes, before breaking apart with a spatula.
Add the mirepoix, salt, and pepper. Continue cooking, stirring often, until the chicken is fully cooked and the vegetables have softened but not browned, another 6-8 minutes. Add the garlic and cook until fragrant, about a minute.
Add a little chicken broth to the pot and make sure to fully deglaze and get any browned bits off the bottom before adding the rest of the broth and beans. Bring to a boil before adding the pasta, covering, and cooking for 8 minutes.
After 8 minutes, remove the lid and reduce the heat to low. Add the peas and kale and cook until the kale wilts and the peas are warmed through, about 5 minutes.
Turn off the heat. Stir in the pesto and parmesan, salt to taste, and serve with a healthy squeeze of lemon juice and more freshly grated parmesan. A tiny drizzle of olive oil and some form of crusty bread are also highly recommended.