Chunky Chicken Minestrone with Roasted Vegetables

  • Yield: servings


1/2medium red onion, cut into l inch pieces
1/2medium red bell pepper, yellow bell pepper and green bell pepper each cut into l inch pieces
2cups eggplant, cubed into 1/2 inch thick pieces, skin on
1cup zucchini, cut into 1/4 inch thick rounds then rounds quartered
1cup yellow squash, cut into 1/4 inch thick rounds then rounds quartered
1cup baby Portobello mushrooms quartered
4cloves garlic, unpeeled
2tablespoons olive oil (divided)
1 to 1 1/2pound boneless, skinless chicken thighs
1/2teaspoon salt
2 or 3-- grinds of black pepper
2cans (14.5 oz.) chicken broth
1can (14.5 oz) Italian Style diced tomatoes
2tablespoons tomato paste
1cup canned chick peas, drained and rinsed
1/2cup uncooked penne rigate or pennette pasta
3tablespoons chopped fresh basil leaves
1/4cup fresh grated Parmigiano Reggiano


  1. Preheat oven to 425F. Line a large baking sheet with foil. Spray foil with cooking spray.
  2. In a medium bowl, combine onion, peppers, eggplant, zucchini, squash, mushrooms and garlic. Drizzle veggies with 1-1/2 tablespoons oil; toss until coated then spread veggies over lined pan. Roast veggies in 425 degrees F. oven 50 minutes, turning veggies twice during roasting. Some veggies will have dark roasted spots.
  3. During the final 10 minutes of roasting veggies, cook chicken by heating remaining 1/2 tablespoon oil to hot in a large nonstick skillet over medium-high heat. Add chicken thighs; brown each side-about 2 minutes per side. Reduce heat to medium-low; cook turning once until juices run clear then transfer chicken to a cutting board. Season with salt and pepper; let cool 3 minutes then cut chicken into bite size pieces.
  4. After roasting, transfer veggies to a cutting board. Peel garlic cloves; mince garlic. Roughly chop veggies. Place veggies and garlic into a medium cooking pot. Add chicken broth and tomatoes; cook over medium-high heat until mixture bubbles, stirring occasionally. Add tomato paste; stir until blended. Add chicken peas, pasta and chicken to pot. Reduce heat to medium-low; cook covered 30 minutes stirring occasionally. Stir in basil; cook uncovered 10 minutes. Ladle soup into bowls and sprinkle each serving with 1 tablespoon cheese. Serve with hot bread sticks.

Prep time: 15 minutes. Roast/cook time: 1 hr. 50 minutes. Roast second batch of veggies while soup is on. Easy to prepare 2 batches in 3 hrs.