Breadcrumbs [Home](/index%2ephp/) > [Chicken Minestrone](/index%2ephp/markdownify/node/1352) 17 September 2019 # Chicken Minestrone If you want to make this minestrone vegetarian, you could easily leave out the chicken and swap the stock for a veggie version. ![](https://media.slman.com/OdO-4XNicBPBvEsV5WDrepkhGXA=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2019%2F09%2Feasy-minestrone.jpg) Serves Serves 4 Total Time 30 Minutes Ingredients 1 tbsp of extra virgin olive oil 1 garlic clove, chopped ½ leek, finely chopped 1 carrot, diced 200g of chicken mini breast fillets, cut into small chunks 4 brussels sprouts, sliced 400g can of cannellini beans, drained and rinsed 400g can of no-added salt chopped tomatoes 1 very low-salt chicken stock cube mixed with 250ml of boiling water 125g of small broccoli florets 4 tbsp of chopped fresh parsley, 2tbsp grated parmesan and 4 slices wholegrain bread, toasted, to serve Method Step 1 In a large pot, heat ½tbsp of olive oil over a medium heat. Add the garlic, leek, carrot, chicken and sprouts and cook, stirring, for 5 minutes. Step 2 Add the beans, tomatoes and stock. Bring to a simmer and cook, stirring occasionally, for 5 minutes, adding extra water if needed. Add the broccoli and cook for a further 5 minutes until the chicken is cooked through. Step 3 Season the soup with freshly ground black pepper and drizzle with the remaining oil. Sprinkle with the parsley and parmesan and serve with the toast on the side. DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at .