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Chicken Minestrone Soup

Fill ’em up with a warming bowl of hearty soup that’s packed with the goodness of beans, veggies, macaroni, and Parmesan cheese.

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4 - 4 serving

Total Time

Prep Time

Cook Time


  • 1 tbsp. olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 1/2 tsp. crushed dried rosemary
  • 6 c. chicken stock
  • 1 (14.5 oz.) can diced tomatoes with basil, garlic, and oregano drained
  • 1 (15.5 oz.) can dark red kidney beans rinsed, drained
  • 2 c. coarsely chopped cabbage
  • 1/4 tsp. salt
  • 1 tsp. pepper
  • 1 zucchini 8 oz., halved lengthwise, cut into 1/4"-thick slices
  • 1 c. cooked chicken
  • 3/4 c. uncooked elbow macaroni
  • Grated Parmesan cheese


In large pot, heat oil over medium heat. Add onion; cook, stirring occasionally until softened, 7 min. Add garlic and rosemary; cook 30 sec. Add stock, tomatoes, beans, cabbage, salt, and pepper.

Bring to a boil; reduce to medium-low. Cover; cook 5 min. 

Add zucchini, chicken, and macaroni to soup; over medium, bring to a boil. Reduce heat to medium-low; cover.

Cook minestrone 8 min. or until macaroni is just tender. Serve with cheese.

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