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Hearty Italian soup with carrot, zucchini, pasta & chicken
Hearty Italian soup with carrot, zucchini, pasta & chicken
745kcal Per person
45g Protein
99g Carbs
19g Fat
18g Fiber
Ingredients
- ½ red onion
- 1 clove garlic (5 g)
- 1 zucchini
- 1 carrot
- 1 tablespoon olive oil (15 ml)
- 2 teaspoons Italian seasoning (4 g)
- 8 ounces diced tomatoes (224 g)
- 1 ½ cup water (356 ml)
- 1 cube vegetable bouillon
- 3 ounces chicken breast (84 g)
- 3 ounces penne, whole wheat (84 g)
- 4 ounces cannellini beans (112 g)
Preparing this recipe
- Finely chop the onion and mince the garlic.
- Wash the zucchini and cut it into small cubes. Wash the carrot and slice it.
- Heat the oil in the soup pot and sauté the onion and garlic for about 2 minutes. Add the zucchini, carrot and Italian seasoning and cook for another 2 minutes.
- Then add the diced tomatoes, water and the bouillon cube and bring to a boil. Then reduce the heat and add the whole chicken breast to the pot to cook.
- After 5 minutes, stir in the penne and beans into the soup. Let it cook for about 10 minutes. Season with pepper and salt.
- Then, remove the chicken breast from the pot with a fork and shred the chicken using two forks. Add the chicken back to the soup and stir. Let it simmer for another 5 minutes on low heat.
- Serve the soup in a bowl.
Tip van FitChef
It's delicious to serve the soup with some bean sprouts.
