Green Minestrone Soup with Chicken

 

Ingredients:

• 2 tablespoons olive oil
• 1 medium white onion, finely chopped
• 1/2 fennel bulb, finely chopped
• 2 celery stalks, finely chopped
• Salt and pepper to taste
• 2 teaspoons dried Italian seasoning
• 8 cloves garlic, minced
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 7 cups chicken broth (or vegetable broth)
• 1 cup ditalini pasta
• 1 pound asparagus spears, cut into 1-inch pieces
• 2 zucchini, sliced into thin rounds
• 1 1/4 cups frozen peas, thawed
• 1 cup packed baby spinach
• 1 1/2 to 2 cups shredded or cubed cooked chicken (rotisserie is great)
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon lemon zest
• 2 teaspoons lemon juice
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add onion, fennel, celery, salt, and pepper. Cook until softened, about 5 minutes.
2. Stir in Italian seasoning and garlic. Cook for 1 minute more, until fragrant.
3. Add cannellini beans, chicken broth, and pasta. Bring to a simmer. Cover and cook until pasta is al dente, about 10-12 minutes.
4. Stir in asparagus, zucchini, peas, spinach, chicken, parsley, lemon zest, and lemon juice. Season with more salt and pepper if needed.
5. Serve hot, garnished with basil leaves and Parmesan cheese.

Tips:

• For a thicker soup, add a tablespoon of cornstarch mixed with 2 tablespoons of water to the pot before adding the spinach.
• To make this soup vegetarian, omit the chicken and use vegetable broth.
• You can substitute ditalini pasta with orzo or other small pasta shapes.
• For a more flavorful broth, use homemade chicken broth or a high-quality store-bought brand.

Enjoy your delicious and hearty green minestrone soup!