Hearty Minestrone with Chicken

Ingredients

• 500 gboneless skinless chicken breast
• 175 gcanned red kidney beans, drained and rinsed
• 180 gcanned white beans, low sodium, drained and rinsed
• 100 gdry whole wheat pasta
• 1medium onion
• 2medium carrots
• 2stalks celery
• 1medium zucchini
• 150 ggreen beans
• ½can (796 ml) diced tomatoes, no salt added
• 1500 mllow-sodium chicken broth
• 1 tbspItalian seasoning
• 3 tspextra-virgin olive oil
• 60 gbaby spinach

Method

1. Dice the onion, carrot, celery and zucchini and cut the green beans into short pieces.

2. Heat the oil in a large pot over medium heat and cook the onion, carrot and celery until soft, about 6 minutes.

   6 min timer

3. Add the broth, tomatoes, Italian seasoning and whole chicken breasts. Bring to a boil over high heat, then simmer gently over low heat for 15 minutes, until the chicken reaches 74°C (165°F). Lift out and shred.

   15 min timer

4. Add the beans, zucchini, green beans and pasta and simmer over medium heat for 10 minutes, until the pasta is tender.

   10 min timer

5. Stir in the spinach and shredded chicken until the spinach wilts. Serve hot.

Storing and reheating

Keeps 4 days or 3 months frozen.