Minestrone with Chicken and Basil Pesto

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This Minestrone with Chicken and Basil Pesto soup makes a perfect supper on a chilly winter evening. The basil pesto gives this Minestrone soup an extra kick of flavor.


  • 3-pounds shredded or chopped chicken meat
  • 2 tablespoons olive oil
  • 1 package frozen  carrots
  • 1 package frozen zucchini
  • 1 teaspoon frozen green or red bell pepper (your choice)
  • 1 cup frozen spinach
  • 1 can of cannellini beans or navy beans
  • 1/2 cup small pasta, such as macaroni or shell
  • 1, 15-ounce can crushed tomatoes
  • 1/2 medium onion, diced
  • 1 box (about 1 1/2-pounds) or 2, 10-ounce cans chicken broth
  • Dried parsley
  • Salt and pepper
  • 1 tablespoon bottled or frozen pesto sauce
  • Parmesan cheese


  1. Heat oil in deep skillet and fry onions until clear. Add garlic and cook a few minutes. Add carrots, zucchini, peppers, and tomatoes. Cook about 2 to 3 minutes. Add chicken stock, beans, chicken, salt, and pepper. Reduce heat and simmer uncovered 1 hour.
  2. Add pasta toward end of hour, and allow to soften.
  3. Add spinach and one tablespoon of basil pesto and  dried parsley, allow to cook another 10 minutes.
  4. Top with grated Parmesan cheese.

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