Chicken minestrone with vegetables and green beans
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
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.
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