Recipe Collection: “Minestrone” with Chicken

Written by Kate Tietje

Traditional minestrone recipes contain pasta.  I was limiting grain when I created this recipe, so I didn’t use pasta, hence the quotations around the word “minestrone.”  Of course, you could add grain-free pasta or even rice to this recipe if grains aren’t a concern.

Nonetheless, as is, this recipe makes it a lovely grain-free soup suitable for those on GAPS or otherwise limiting carbs!  Plus, it is delicious.  The spices and selected veggies are much like a minestrone, though, which is why I call it that.  I served this with some sourdough bread.

“Minestrone” with Chicken

This recipe makes 4 – 6 servings.

Ingredients:

• 1/2 cup onion, chopped
• 2 large cloves garlic, minced
• 2 tbsp. olive oil (can sub butter or coconut oil if you don’t want to heat the olive oil)
• 1/2 lb. frozen organic mixed veggies
• 1/4 cup black beans (dry)
• 1/4 cup garbanzo beans (dry)
• 1/4 cup kidney beans or red beans (dry)
• 6 cup chicken bone broth
• 2 cup tomato sauce
• 1 5-6 oz. chicken breast
• 1 tsp. basil
• 1/2 tsp. oregano
• Salt and pepper to taste

Directions:

Step 1: Soak the beans for at least 12 hours.

Step 2: Drain the beans and set aside.

Step 3: In a large soup pot, heat oil over medium heat before sauteeing the onion and garlic until softened.

Step 4: Add mixed veggies, beans, chicken, stock, tomato sauce, and spices.

Step 5: Cook for 2 – 3 hours on low until chicken and veggies are cooked through.

Step 6: Remove the chicken, cut into bite-sized pieces, and return to the pot.  Serve immediately.

If you like minestrone, what’s your favorite way to enjoy it?