Italian · Dinner
Vegetable and Bean Soup (High-Protein)
A rustic Italian minestrone-style soup built on cannellini beans, chicken breast and parmesan for substantial protein, simmered with carrot, celery, kale and tomato in garlic-scented broth. Finished with olive oil and grated parmesan, ladled hot.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
513Calories
56.8gProtein
18.1gFat
37.6gCarbs
9.2gSugar
12.8gFiber
1289mgSodium
122mgChol
6.9gSat Fat
1520mgPotassium
740mgCalcium
6.2mgIron
0.7mcgVitamin B12
41mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the chicken breast, onion, carrot, celery, and garlic; stem and chop the kale; measure out all ingredients and canned tomatoes.
2
Heat the olive oil in a medium saucepan over medium heat, then sauté the onion, carrot, celery and garlic for 5 minutes until softened.
3
Add the chicken and dried oregano, sear over medium heat for 4 minutes until the chicken is lightly browned on the surface.
4
Pour in the canned tomatoes, chicken stock, and cannellini beans; stir in the kale and simmer over low heat for 20 minutes until the chicken is cooked through, then season with salt and pepper.
5
Plate
Ladle the soup into a deep bowl and top with finely grated parmesan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 260g260g cannellini beans
- 86g86g parmesan
- 4 cloves4 cloves garlic
- 60g60g onion
- 60g60g carrot
- 50g50g celery
- 240g240g canned tomatoes
- 200g200g kale
- 480ml480ml chicken stock
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp dried oregano
- salt and black pepper to taste
