Refresh your tried-and-true minestrone with cheesy tortellini, loads of kale, and a few spoonfuls of pesto.
pesto chicken minestrone
Pesto Chicken Minestrone
Ingredient
- 1 head garlic
- 3 tbsp. olive oil, divided
- 1 small onion, chopped
- 8 c. chicken stock
- 1 1/4 lb. boneless, skinless chicken breast
- 1 large piece Parmesan cheese rind
- 1 (15.5-ounce) can dark red kidney beans, rinsed
- 2 large carrots, sliced
- 1/4 tsp. crushed red pepper
- 1 (9-ounce) package fresh four-cheese tortellini
- 1 bunch curly kale, stems discarded and leaves torn
- 2 tbsp. prepared pesto, plus more for serving
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F. Cut off pointed end of garlic, exposing cloves. Place on a piece of aluminum foil and drizzle with 1 tablespoon oil; wrap tightly. Bake until soft, 35 to 40 minutes; let cool. Squeeze pulp from garlic and mash into a paste; reserve.
- Meanwhile, heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Add chicken stock, chicken breast, and Parmesan rind. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Remove chicken and shred with two forks; return to pot.
- Stir in beans, carrots, red pepper, and 2 tablespoons reserved mashed garlic. Simmer, covered, 15 minutes. Uncover and stir in tortellini. Cook, uncovered, stirring occasionally, 4 to 6 minutes. Stir in kale and cook until pasta is cooked through and kale is tender, 2 to 4 minutes. Remove from heat and discard Parmesan rind. Stir in 2 tablespoons pesto. Season with salt and pepper. Serve warm with additional pesto.