Hearty minestrone with chicken meatballs and chunky vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hearty minestrone with chicken meatballs and chunky vegetables

Carb-Conscious, Gluten-Free, Mediterranean, Soy-Free, Dairy-Free, Lean & Clean, Diabetes-Friendly

2 Servings, 430 Calories/Serving

20 Minutes

Chicken meatballs team up with chunky vegetables in this superfast minestrone.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground chicken
  • 1 organic yellow onion
  • 1 organic fennel bulb
  • 1 organic zucchini or other summer squash
  • 6 ounces organic green beans
  • 1 cup cooked white beans
  • 1 cup diced fire-roasted tomatoes

Nutrition per serving

Calories: 430, Protein: 40g (80% DV), Fiber: 12g (48% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 2g (10% DV), Cholesterol: 120mg (40% DV), Sodium: 580mg (24% DV), Carbohydrates: 40g (13% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the meatballs

  • Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, add the ground chicken, season with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

2

Brown the meatballs

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pot.
While the meatballs brown, start preparing the vegetables.

3

Prep the vegetables

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Cut the fennel lengthwise into quarters and cut away the core; cut the quarters into ¼-inch pieces.
  • Cut the zucchini into ½-inch pieces.
  • Trim the ends from the green beans if needed; cut the beans into 1-inch lengths.
  • Rinse the white beans.

4

Cook the minestrone

In the same pot used for the meatballs, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the fennel, zucchini, and green beans and cook, stirring occasionally, until starting to soften, 3 to 4 minutes.
Add the tomatoes, meatballs, and 1½ cups [3 cups] water and bring to a boil. Reduce to a simmer and add the white beans. Cook, stirring occasionally, until the vegetables are tender and the meatballs are cooked through, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the minestrone to individual bowls and serve.
Kids Can!
  • Measure the onion.
  • Rinse the white beans.
  • Measure the water for the minestrone.