Name: Herby Green Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 cups chicken stock (or bone broth); 2 cups baby spinach; 2 medium green onions, roughly chopped; ½ cup packed flat-leaf parsley; ½ cup packed basil leaves; 3 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 2 medium shallots, diced; 2 medium celery stalks, diced; 2 medium carrots, diced; 2 cloves garlic, minced; Kosher salt, as needed; Freshly ground black pepper, as needed; 1 (15.5-ounce) can cannellini beans, drained and rinsed; 1 cup ditalini pasta (or another small pasta shape); ½ pound shredded cooked chicken; Parmesan cheese, as needed, for serving

Description

This Green Minestrone Soup is a fresh and flavorful twist on the classic Italian soup. Made with a vibrant green broth, tender white beans, shredded chicken, and ditalini pasta, this nourishing dish is packed with nutrients and comforting flavors. Perfect for a cozy, healthy meal!

Ingredients

For the Green Broth:

4 cups chicken stock (or bone broth)
2 cups baby spinach
2 medium green onions, roughly chopped
1/2 cup packed flat-leaf parsley
1/2 cup packed basil leaves

For the Soup:

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium shallots, diced
2 medium celery stalks, diced
2 medium carrots, diced
2 cloves garlic, minced
Kosher salt, as needed
Freshly ground black pepper, as needed
1 (15.5-ounce) can cannellini beans, drained and rinsed
1 cup ditalini pasta (or another small pasta shape)
1/2 pound shredded cooked chicken
Parmesan cheese, as needed, for serving

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Instructions

Prepare the Green Broth:
- Bring the chicken stock to a simmer over medium-high heat.
- Add the spinach and cook for 1 minute, until wilted but still bright green.
- Transfer to a blender or food processor with the green onions, parsley, and basil.
- Blend until smooth and set aside.
Make the Soup:
- Heat a large pot or Dutch oven over medium heat. Add olive oil and let it heat through.
- Stir in the butter, shallots, celery, and carrots, and sauté for 6 minutes, until softened.
- Add the garlic and cook for 30 seconds, until fragrant.
- Pour in the prepared green broth and 3 cups of water, bringing to a simmer.
- Season with salt and pepper.
Cook the Pasta and Beans:
- Add the cannellini beans and pasta. Simmer until pasta is al dente and beans are tender, about 10 minutes.
- Stir in the shredded chicken and warm through.

Serve:
- Ladle the soup into bowls and garnish with Parmesan cheese. Serve immediately.

Notes

Use vegetable broth and omit chicken for a vegetarian version.
Substitute orzo or elbow macaroni for ditalini if needed.

Leftovers can be stored in an airtight container for up to 3 days in the fridge.

Nutrition

Serving Size: 1 bowl
Calories: 280 kcal
Sugar: 4g
Sodium: 450mg
Fat: 12 g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 18g
Cholesterol: 30mg