We’ve outlined all the ingredients and directions for you to make the perfect 16 Min-estrone. This dish qualifies as a Easy level recipe. It should take you about 16 min to make this recipe. The 16 Min-estrone recipe should make enough food for 6 to 8 servings.
You can add your own personal twist to this 16 Min-estrone recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 16 Min-estrone recipe.
Ingredients for 16 Min-estrone
- Kosher salt
- 2 quarts low-sodium chicken stock
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2- to 1-inch pieces
- Freshly ground black pepper
- 8 ounces ditalini pasta
- 2 stalks celery, finely diced
- 1 yellow bell pepper, finely diced
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 zucchini, diced
- 1 teaspoon red pepper flakes
- One 28-ounce can diced tomatoes, with the juice
- One 15-ounce can white beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Chopped fresh parsley, for serving
- Jarred pesto, for serving
- Grated Parmesan, for serving
Directions for 16 Min-estrone
- Add water and salt to a pot for pasta and bring to a boil. Add the stock to a pot and heat over medium-high heat until hot.
- Put a large pot over medium heat and add the olive oil. Add the chicken, sprinkle with salt and pepper and cook, stirring, until the chicken begins to brown, 2 to 3 minutes.
- Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
- Add the celery, bell pepper, onion, carrot and zucchini to the pot with the chicken. Add the red pepper flakes and season with salt and pepper. Cook until the vegetables begin to soften, 2 to 3 minutes. Add the tomatoes, beans, basil, oregano and hot stock. Bring to a boil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper.
- Drain the pasta and add it to the soup. Stir in the chopped parsley. Serve with a dollop of pesto and a sprinkling of Parmesan.
Cookware for your recipe
You will find below are cookware items that could be needed for this 16 Min-estrone recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Minestrone Recipes
- Soup – Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
- Beans and Legumes
- Chicken Breast
- High Fiber
