Pesto Chicken Minestrone

Name: Pesto Chicken Minestrone
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 head garlic; 3 tbsp. olive oil, divided; 1 small onion, chopped; 8 c. chicken stock; 1 1/4 lb. boneless, skinless chicken breast; 1 large piece Parmesan cheese rind; 1 (15.5-ounce) can dark red kidney beans, rinsed; 2 large carrots, sliced; 1/4 tsp. crushed red pepper; 1 (9-ounce) package fresh four-cheese tortellini; 1 bunch curly kale, stems discarded and leaves torn; 2 tbsp. prepared pesto, plus more for serving; Kosher salt; Freshly ground black pepper

By Marian Cooper CairnsPublished: Feb 5, 2018

4 Ratings

Jump to recipe

Brian Woodcock

Yields:

8 serving(s)

Total Time:

1 hr

This healthy and hearty pasta-packed soup is features tons of flavor and loads of pesto.

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Ingredients

1 head garlic
3 Tbsp. olive oil, divided
1 small onion, chopped
8 cups chicken stock
1 1/4 lb. boneless, skinless chicken breast
1 large piece Parmesan cheese rind
1 (15.5-ounce) can dark red kidney beans, rinsed
2 large carrots, sliced
1/4 tsp. crushed red pepper
1 (9-ounce) package fresh four-cheese tortellini
1 bunch curly kale, stems discarded and leaves torn
2 Tbsp. prepared pesto, plus more for serving
Kosher salt
Freshly ground black pepper

Directions

1. Step 1Preheat oven to 400°F. Cut off pointed end of garlic, exposing cloves. Place on a piece of aluminum foil and drizzle with 1 tablespoon oil; wrap tightly. Bake until soft, 35 to 40 minutes; let cool. Squeeze pulp from garlic and mash into a paste; reserve.
2. Step 2Meanwhile, heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Add chicken stock, chicken breast, and Parmesan rind. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Remove chicken and shred with two forks; return to pot.
3. Step 3Stir in beans, carrots, red pepper, and 2 tablespoons reserved mashed garlic. Simmer, covered, 15 minutes. Uncover and stir in tortellini. Cook, uncovered, stirring occasionally, 4 to 6 minutes. Stir in kale and cook until pasta is cooked through and kale is tender, 2 to 4 minutes. Remove from heat and discard Parmesan rind. Stir in 2 tablespoons pesto. Season with salt and pepper. Serve warm with additional pesto.