Best 3 Chicken Minestrone With Pesto Recipes
Indulge in a culinary journey with our delectable Chicken Minestrone with Pesto, a symphony of flavors that will tantalize your taste buds. This hearty and wholesome soup is brimming with tender chicken, an array of vibrant vegetables, and a savory broth that bursts with umami. The aromatic pesto, a vibrant green sauce crafted from fresh basil, pine nuts, and Parmesan cheese, adds a layer of complexity and depth to this comforting dish. Accompanying the classic minestrone recipe, we also present variations that cater to diverse dietary preferences, including a vegetarian version that celebrates the bounty of vegetables, and a gluten-free option that accommodates those with sensitivities. With its medley of flavors and textures, Chicken Minestrone with Pesto is a culinary delight that nourishes both body and soul.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN MINESTRONE WITH PESTO
Make and share this Chicken Minestrone With Pesto recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker.
- Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
- Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.
- Spoon into bowls; top servings with pesto.
Nutrition Facts : Calories 345.1, Fat 6.2, SaturatedFat 1.2, Cholesterol 63, Sodium 1115.5, Carbohydrate 51.6, Fiber 21.6, Sugar 9.3, Protein 29.8
MINESTRONE WITH PESTO
Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
- Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
- Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
- Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.6 g, Cholesterol 3.2 mg, Fat 11.9 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 813.7 mg, Sugar 9.7 g
PESTO MINESTRONE
Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. "It's a hit in my house," says the Des Moines, Iowa cook. "If you don't like zucchini, use another vegetable," she suggests.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. , Add the tortellini, zucchini and pesto. Simmer, uncovered, 7-9 minutes longer or until pasta and vegetables are tender.
Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1063mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 15g protein.
Tips:
- Use a variety of vegetables: This will give your minestrone a more complex flavor and texture. Some good options include carrots, celery, onion, zucchini, and kale.
- Don't overcook the vegetables: You want them to be tender but still have a little bit of crunch. Cook them for just a few minutes, or until they are heated through.
- Add the pasta at the end of cooking: This will prevent it from becoming overcooked and mushy.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a handful of grated Parmesan cheese.
- Serve the soup with a dollop of pesto: This will add a delicious herbaceous flavor to the soup.
Conclusion:
Chicken minestrone with pesto is a delicious and hearty soup that is perfect for a cold winter day. It is packed with vegetables and protein, and the pesto adds a delicious pop of flavor.
This soup is also very easy to make. Simply chop up the vegetables, add them to a pot with some broth and seasoning, and simmer until tender. Then, add the pasta and cook until al dente. Finally, stir in the pesto and serve.
This soup is sure to be a hit with your family and friends. So next time you are looking for a delicious and easy soup to make, give chicken minestrone with pesto a try.
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