Chicken Minestrone |
If you want to make this minestrone vegetarian, you could easily leave out the chicken and swap the stock for a veggie version.
Favourites 45
Total Time: 30 Minutes
Serves 4


  • 1 tbsp of extra virgin olive oil
  • 1 garlic clove, chopped
  • ½ leek, finely chopped
  • 1 carrot, diced
  • 200g of chicken mini breast fillets, cut into small chunks
  • 4 brussels sprouts, sliced
  • 400g can of cannellini beans, drained and rinsed
  • 400g can of no-added salt chopped tomatoes
  • 1 very low-salt chicken stock cube mixed with 250ml of boiling water
  • 125g of small broccoli florets
  • 4 tbsp of chopped fresh parsley, 2tbsp grated parmesan and 4 slices wholegrain bread, toasted, to serve


  1. In a large pot, heat ½tbsp of olive oil over a medium heat. Add the garlic, leek, carrot, chicken and sprouts and cook, stirring, for 5 minutes.
  2. Add the beans, tomatoes and stock. Bring to a simmer and cook, stirring occasionally, for 5 minutes, adding extra water if needed. Add the broccoli and cook for a further 5 minutes until the chicken is cooked through.
  3. Season the soup with freshly ground black pepper and drizzle with the remaining oil. Sprinkle with the parsley and parmesan and serve with the toast on the side.

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