Veggie Minestrone
with mushrooms

Name: Veggie Minestrone
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless and skinless, chopped; 3 cloves Garlic, chopped; 1 Onions, chopped; 12 oz Carrots, diced; 2 ribs Celery, diced; 8 oz Mushrooms, button, sliced; 4 slices Prosciutto, chopped; 8 leaves Basil, fresh, sliced; 1 can Diced tomatoes (14oz / 397g); 1 Tbsp Oil, cooking; 1 tsp Basil, dried; 1 tsp Oregano, dried; 3 Tbsp Tomato paste; 4 cups Broth, vegetable; 1 Bay leaves

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

Veggie minestrone is a classic soup that everyone should know how to make. It's amazing just how a few basic ingredients in a bowl can be so tasty - everyone will definitely be asking for seconds of this one!

Ingredients

Metric

Servings:

Veggie Minestrone:

Chicken breasts, boneless and skinless - 1 lb , chopped
Garlic - 3 cloves , chopped
Onions - 1 , chopped
Carrots - 12 oz , diced
Celery - 2 ribs , diced
Mushrooms, button - 8 oz , sliced
Prosciutto - 4 slices , chopped
Basil, fresh - 8 leaves , sliced
Diced tomatoes (14oz / 397g) - 1 can
Oil, cooking - 1 Tbsp
Basil, dried - 1 tsp
Oregano, dried - 1 tsp
Tomato paste - 3 Tbsp
Broth, vegetable - 4 cups
Bay leaves - 1

Prep

Chicken - Chop into small pieces. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Garlic / Onions / Carrots / Celery - Prep as directed. (Can be done up to 5 days ahead) [Prep notes: Garlic / Onions can be stored together. Carrots / Celery can be stored together]
Mushrooms / Prosciutto - Prep as directed. (Can be done up to 3 days ahead)
Fresh basil - Prep as directed. (Can be done up to 3 days ahead)
Diced tomatoes - Drain.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a Dutch oven over medium-high heat. Add oil and then chicken and prosciutto to heated oil. Saute for 2 to 3 minutes.
Add garlic, onions, carrots, celery, dried basil and oregano, and tomato paste. Saute for 3 to 4 minutes.
Add mushrooms, diced tomatoes, broth, and bay leaf. Bring to a boil and then simmer for 18 to 22 minutes, until veggies are tender (cooking time may be longer depending on the thickness of your veggies).
Season to taste with salt and pepper.
Divide into bowls and garnish with basil.

Reviews

Ratings

0 reviews