Description
This Crockpot Chicken Minestrone is a comforting and hearty soup that’s perfect for a cozy family meal. Packed with chicken, beans, veggies, and pasta, this Italian-American inspired dish is easy to make and full of flavor.
Ingredients
Scale
For the soup:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 zucchini, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta (like ditalini or elbow)
- 2 cups baby spinach
For garnish:
- Chopped fresh parsley
- Grated Parmesan
Instructions
- In a slow cooker: Add olive oil, onion, carrots, celery, garlic, diced tomatoes, kidney beans, cannellini beans, chicken broth, green beans, zucchini, basil, oregano, thyme, salt, and black pepper. Place chicken breasts on top.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Shred chicken: Remove chicken, shred, and return to the pot. Add pasta and spinach. Cook until pasta is tender.
- Serve: Garnish with parsley and Parmesan.
Notes
- For a vegetarian version, omit chicken and use vegetable broth.
- Substitute kale for spinach or chickpeas for beans.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 45mg
