Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Italian Chicken Minestrone 3.6 (72) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 2, 2020 Rate PRINT Share Servings: 6 This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal. Ingredients 2 teaspoons extra-virgin olive oil 1 medium yellow onion, diced small 2 garlic cloves, minced 1 can (15 ounces) diced tomatoes Chicken Soup Base (10 cups broth and 4 cups shredded chicken) ¾ cup small pasta shells 3 medium carrots, cut into ¼-inch rounds 1 Parmesan rind, plus grated Parmesan (optional) 1 bunch kale (preferably Tuscan; ¾ pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups) 1 medium zucchini, diced medium 1 can (15.5 ounces) chickpeas, rinsed and drained Coarse salt and ground pepper Directions In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired. Standard Originally appeared: Everyday Food, January/February 2012 Rate It PRINT