Weeknight Minestrone

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Cooking the macaroni separately keeps the wheat flavour from overwhelming the finished soup.

Tags: Intermediate, One Hour, Entrées, Soups & Stews, Chicken/Poultry, Pasta & Noodles, Vegetables, President's Choice Blue Menu, Healthy Insider’s Report 2010, Healthy Insider’s Report 2013, Low Fat, Low Sodium, Low in Saturated Fat
Serves: 8
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 35  minutes
Total: 50  minutes

Additional Information


1 cup (250 mL) PC Blue Menu 100% Whole Grain Whole Wheat Pasta - Macaroni
1 medium Spanish onion, diced
8 oz (250 g) cremini mushrooms, quartered
1 small zucchini, cut in 1/4 inch (5 mm) thick slices
2 tsp (10 mL) PC Garlic frozen chopped
1 can (796 mL) PC Blue Menu Diced Tomatoes
1 pkg (900 mL) PC Blue Menu Chicken Broth
14 oz (400 g) PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts , cut in 1-inch (2.5 cm) cubes
2 tbsp (25 mL) PC Fresh Frozen Chopped - Basil


1. In large saucepan of boiling water, cook macaroni for 10 minutes or until tender but firm. Drain and set aside.
2. Spray same saucepan with PC Canola Oil Cooking Spray and heat over medium heat; cook onion and mushrooms for 3 to 4 minutes, stirring often, or until golden. Stir in zucchini and garlic; cook for 3 to 4 minutes longer or until vegetables start to soften Stir in tomatoes and juices, broth and chicken. Bring to a simmer and cook uncovered for 15 minutes or until chicken is cooked through and vegetables are tender.
3. Stir in basil and macaroni. Serve immediately, sprinkled with PC Blue Menu 100% Parmesan Grated Cheese if desired.

Nutritional Information

Per serving:
160 calories
1.5 g fat (0.4 g of which is saturated)
80 mg sodium
22 g carbohydrates
4 g fibre
16 g protein
Source of Fibre
Low in saturated fat
Low in fat
Low in sodium