Chicken Minestrone

Prep: 20 minutes

Cooking: 20 minutes

Serves: 4


  • 250g Steggles chicken mince
  • 1 teaspoon smoked paprika
  • 1 egg, lightly beaten
  • 1 tablespoon tomato paste
  • 2 tablespoon olive oil
  • 2 bacon rashers, chopped
  • 1 onion, chopped
  • 1 stick celery, chopped
  • 1 clove garlic, crushed
  • 6 cups beef stock
  • 2 tablespoons red wine
  • 2 Roma tomatoes, chopped
  • 1 small carrot, chopped
  • ½ cup risoni pasta
  • 1/3 cup frozen peas
  • 400g can Borlotti beans, rinsed and drained
  • 2 tablespoons chopped parsley
  • 1/3 cup pesto
  • Grated Parmesan


  1. In a bowl, add mince, paprika, egg and tomato paste. Mix well. Roll tablespoons of mince mixture into balls. Heat one tablespoon of oil in a frying pan over medium heat and cook meatballs until lightly browned, set aside.
  2. Heat remaining oil in a large pan and cook bacon, onion, celery and garlic over medium heat until softened and bacon is golden. Add stock, wine, tomatoes, and carrot. Bring to boil and simmer for 5 minutes.
  3. Add pasta and meatballs. Stir and simmer for a further 6 minutes, stirring occasionally. Add peas and beans and simmer for 4 minutes. Remove from heat. Stir through parsley.
  4. To serve, ladle minestrone into serving bowls, top with pesto and Parmesan.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Jan 21, 2018
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