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Photo of Chicken minestrone with vegetables and green beans by WW

Chicken minestrone with vegetables and green beans

3
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Moderate
Risoni looks like rice but is actually a small Italian pasta that’s great for adding bulk to soups and stews. Boiled risoni can also be used cold in salads.

Ingredients

Chicken stock

2 cup(s), (500ml), reduced-salt

Skinless chicken breast

135 g, (buy 150g) fat trimmed, thinly sliced

Carrot(s)

1 small, finely chopped

Celery

1 stick(s), finely chopped

Tomato(es)

2 medium, chopped

Green string beans

100 g, (trimmed, chopped)

Dry pasta

55 g, risoni, (1/4 cup)

Canned cannellini beans, rinsed, drained

85 g, (1/2 cup)

Fresh flat-leaf parsley

2 tbs, flat-leafed, chopped)

Instructions

  1. Place stock in a medium saucepan and bring to the boil. Add chicken, carrot and celery and reduce heat to medium. Cook, uncovered, for 5 minutes or until vegetables soften.
  2. Add tomato, green beans and risoni. Simmer, uncovered, for 7–8 minutes or until risoni is tender. Add cannellini beans and stir until heated through.
  3. Serve soup sprinkled with parsley.

Notes

SERVING SUGGESTION: Multigrain bread roll.TIP: Any small pasta can be used in this recipe.MAKE AHEAD: Cool soup at the end of Step 2, then transfer to a microwave-safe airtight container. Seal and refrigerate until lunch time. Reheat soup in microwave and continue from Step 3.

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