Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Quick Ingredients

1.5 lb (680 g) boneless skinless chicken thighs, cut in bite-size pieces
2 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery ribs, diced
3 garlic cloves, minced
1 medium zucchini, diced
1 cup (100 g) chopped fresh green beans (or frozen)
1 can (14.5 oz / 400 g) diced tomatoes
1 can (15 oz / 425 g) cannellini or kidney beans, rinsed and drained
8 cups (1.9 L) low-sodium chicken broth
1 cup (120 g) small pasta (ditalini, small shells, or elbows)
2 tbsp tomato paste
1.5 tsp kosher salt (plus more to taste)
0.5 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
0.5 tsp dried thyme
1 bay leaf
2 cups (60 g) baby spinach or finely shredded kale
Fresh parsley and grated Parmesan, for serving

Do This

1. Season chicken with salt and pepper. Brown in 1 tbsp olive oil in a large pot over medium-high heat, 5–7 minutes. Transfer to a plate.
2. In same pot, add remaining 1 tbsp oil, onion, carrots, and celery. Cook until softened, 6–8 minutes. Stir in garlic and tomato paste; cook 1 minute.
3. Add dried herbs, bay leaf, diced tomatoes, broth, and browned chicken (plus any juices). Bring to a boil, then reduce to a gentle simmer for 15 minutes.
4. Stir in zucchini, green beans, and beans. Simmer 5 minutes.
5. Add pasta and cook, stirring often, until al dente, 8–10 minutes. Add more broth or water if soup is too thick.
6. Stir in spinach, adjust salt and pepper, and simmer 1–2 minutes. Serve hot with parsley and Parmesan.

Why You’ll Love This Recipe

All-in-one meal: protein, veggies, beans, and pasta in one comforting bowl.
Flexible and forgiving: easy to swap vegetables, beans, and pasta with what you have.
Family-friendly: mild, herby broth that both kids and adults enjoy.
Great for leftovers: reheats well and tastes even better the next day.

Grocery List

Produce: Yellow onion, carrots, celery, garlic, zucchini, green beans, baby spinach or kale, fresh parsley (and optional fresh basil or thyme, lemon for serving).
Dairy: Parmesan cheese (a wedge is ideal, plus optional rind for simmering).
Pantry: Olive oil, canned diced tomatoes, canned cannellini or kidney beans, low-sodium chicken broth, tomato paste, small pasta (ditalini, elbows, or small shells), dried oregano, dried basil, dried thyme, bay leaves, kosher salt, black pepper, optional red pepper flakes.
Meat: Boneless skinless chicken thighs (or boneless skinless chicken breasts).

Full Ingredients

Chicken & Broth Base

1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces (or use chicken breasts)
1.5 tsp kosher salt, divided (plus more to taste)
0.75 tsp freshly ground black pepper, divided
2 tbsp olive oil
8 cups (1.9 L) low-sodium chicken broth
1 bay leaf
Optional: 1 Parmesan rind, for extra savory flavor

Vegetables & Aromatics

1 medium yellow onion, finely diced
2 medium carrots, diced (about 1 cup)
2 celery ribs, diced (about 1 cup)
3 garlic cloves, minced
1 medium zucchini, diced
1 cup (100 g) chopped fresh green beans (trimmed; or use frozen, no need to thaw)
2 cups (60 g) lightly packed baby spinach, roughly chopped
- Substitute: 1.5 cups finely shredded kale, ribs removed

Tomatoes, Beans & Pasta

1 can (14.5 oz / 400 g) diced tomatoes with their juices
2 tbsp tomato paste
1 can (15 oz / 425 g) cannellini or red kidney beans, rinsed and drained
1 cup (120 g) small pasta, such as ditalini, small shells, or elbows

Herbs & Seasoning

1 tsp dried oregano
1 tsp dried basil
0.5 tsp dried thyme
Optional: 0.25 tsp red pepper flakes, for gentle heat
Additional kosher salt and black pepper, to taste

For Serving

0.25 cup (10 g) chopped fresh parsley leaves
0.5 cup (50 g) freshly grated Parmesan cheese, plus more at the table
Optional: Extra-virgin olive oil, for drizzling
Optional: Lemon wedges, for squeezing over bowls

Step-by-Step Instructions

Step 1: Season and Brown the Chicken

Pat the chicken pieces dry with paper towels so they brown nicely. In a bowl, toss them with 0.75 teaspoon of the kosher salt and 0.5 teaspoon black pepper. Heat 1 tablespoon of the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

When the oil is shimmering, add about half the chicken in a single layer. Let it cook without moving it for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until lightly browned on the outside. The chicken does not need to be cooked through at this point. Transfer to a plate and repeat with the remaining chicken, adding a bit more oil if the pot looks dry. Set the browned chicken aside.

Step 2: Build the Aromatic Vegetable Base

Reduce the heat to medium. In the same pot, add the remaining 1 tablespoon olive oil if needed. Stir in the diced onion, carrots, and celery, along with a small pinch of salt. Cook, stirring often, until the vegetables are softened and beginning to turn golden around the edges, about 6–8 minutes.

Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the tomato paste and cook, stirring constantly, for 1–2 minutes. The tomato paste should darken slightly in color and smell sweet and toasty; this deepens the flavor of the broth.

Step 3: Add Tomatoes, Herbs, and Broth

Sprinkle in the dried oregano, dried basil, dried thyme, and (if using) red pepper flakes. Stir for 30 seconds to bloom the herbs in the hot fat. Add the canned diced tomatoes with their juices and stir, scraping up any browned bits stuck to the bottom of the pot.

Pour in the chicken broth and add the bay leaf and optional Parmesan rind. Return the browned chicken and any accumulated juices to the pot. Increase the heat to high and bring the mixture to a boil, then reduce to a gentle simmer. Partially cover the pot with a lid and cook for 15 minutes to allow the flavors to come together and finish cooking the chicken.

Step 4: Add the Heartier Vegetables and Beans

After the soup has simmered for 15 minutes, stir in the diced zucchini, chopped green beans, and the rinsed and drained cannellini or kidney beans. Continue to simmer uncovered for 5 minutes. This starts to soften the vegetables without overcooking them.

Taste the broth and add another 0.25–0.5 teaspoon salt if needed. Remember that the pasta and spinach will dilute the seasoning a bit, so it should taste just slightly more seasoned than you ultimately want.

Step 5: Cook the Pasta Directly in the Soup

Stir the small pasta into the simmering soup. Cook according to the package directions for al dente, usually 8–10 minutes, stirring every couple of minutes so the pasta does not stick to the bottom of the pot.

As the pasta cooks, it will absorb some broth and the soup will thicken. If it becomes thicker than you like, stir in an additional 0.5–1 cup (120–240 ml) hot water or chicken broth. Adjust the heat to maintain a brisk simmer but not a rolling boil, which can cause the pasta to break apart.

Step 6: Finish with Greens and Fresh Flavor

When the pasta is just al dente, stir in the chopped spinach (or shredded kale). Simmer for 1–2 minutes, just until the greens wilt and turn bright. Fish out and discard the bay leaf and Parmesan rind (if used).

Taste the soup and adjust with more salt and black pepper as needed. If you like a slightly brighter flavor, squeeze in a little fresh lemon juice. The broth should taste savory, herby, and full but still light enough to sip.

Step 7: Serve and Garnish

Ladle the chicken minestrone into warm bowls, making sure each serving has a good mix of chicken, vegetables, beans, and pasta. Sprinkle generously with chopped fresh parsley and grated Parmesan cheese. If desired, finish each bowl with a light drizzle of extra-virgin olive oil.

Serve hot with crusty bread for dipping. The soup will continue to thicken as it stands, so you can thin individual bowls with a splash of hot broth or water if needed.

Pro Tips

Brown the chicken well: Do not rush the browning step. Those golden bits on the bottom of the pot are key to a rich, flavorful broth.
Stagger the veggies: Add firmer vegetables (carrots, celery, green beans) earlier and tender greens at the very end so everything is perfectly cooked, not mushy.
Watch the pasta: Pasta keeps absorbing liquid as it sits. Cook it just to al dente, and be ready to add a splash of broth or water when reheating leftovers.
Use a Parmesan rind: If you have one, simmer it with the soup. It adds a deep, savory flavor that makes the broth taste like it has simmered all day.
Salt in layers: Season the chicken, then the vegetables, then adjust at the end. Layered seasoning gives a more balanced, rounded flavor.

Variations

Slow Cooker Version: Skip browning or briefly sear the chicken first for extra flavor. Add all ingredients except pasta, spinach, and fresh herbs to a slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours. Stir in cooked pasta and spinach in the last 10–15 minutes, then finish with fresh parsley and Parmesan.
Extra-Veggie Minestrone: Add 1 cup shredded cabbage or thinly sliced leeks with the carrots and celery, or stir in 1 cup frozen peas with the spinach at the end. You can easily sneak in extra vegetables without changing the character of the soup.
Gluten-Free Option: Use gluten-free pasta or substitute 0.75 cup (135 g) uncooked white rice. If using rice, add it 15–18 minutes before the soup is done and cook until tender, adding extra broth as needed.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The pasta will continue to soak up broth, so the soup will thicken considerably; simply thin with a little water or broth when reheating on the stovetop over medium heat or in the microwave.

For best texture if you plan to store it longer than a day or two, you can cook the pasta separately and add it to each bowl just before serving. The base soup (without pasta and greens) freezes very well: cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, bring to a gentle simmer, then add fresh pasta and greens and cook until tender.

Nutrition (per serving)

Approximate values per serving (1 of 6): 360 calories; 26 g protein; 10 g fat (2.5 g saturated fat); 40 g carbohydrates; 6 g fiber; 7 g sugar; 930 mg sodium (will vary depending on broth and added salt); 80 mg cholesterol. These numbers are estimates and will change with ingredient brands, substitutions, and portion sizes.

Hearty Chicken Minestrone Soup with Beans and Pasta