Grilled Chicken and Charred Vegetable Minestrone

How to Make Grilled Chicken and Charred Vegetable Minestrone

1. 1

   Step 1: Prep chicken and vegetables

   Pat the chicken dry and rub all over with 2 tablespoons of the olive oil and the kosher salt. Trim and halve the zucchini, core and quarter the bell pepper, and place the cherry tomatoes and whole garlic cloves in a small foil packet or grill basket tossed with the remaining tablespoon of oil. Let everything sit while you heat the grill so the flavors marry.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 3 tbspExtra-virgin olive oil
   • 1 1/2 tspKosher salt
   • 2 mediumZucchini (medium)
   • 1 largeRed bell pepper
   • 12 ozCherry tomatoes
   • 4 clovesGarlic cloves
   
2. 2

   Step 2: Grill until charred

   Preheat the grill to medium-high heat and oil the grates. Grill the chicken 6–8 minutes per side, turning once, until nicely charred and an instant-read thermometer reads 160–165°F; grill the vegetables and the foil packet of garlic alongside the chicken until the zucchini and pepper have blackened edges and the tomatoes are blistered, about 8–12 minutes total.
   
3. 3

   Step 3: Rest and chop

   Transfer the chicken to a cutting board and let it rest 8–10 minutes while you work with the vegetables. Remove the garlic from the foil and squeeze the softened cloves out of their skins, then roughly chop the zucchini, pepper, and blistered tomatoes; reserve any flavorful juices from the cutting board to add to the soup.
4. 4

   Step 4: Build the soup and simmer

   In a large pot set over medium heat, warm 1 tablespoon of olive oil and stir in the squeezed grilled garlic and the chopped charred vegetables. Pour in the vegetable broth, add the drained cannellini beans and the ditalini pasta, then bring to a gentle simmer and cook until the pasta is al dente, about 10–12 minutes. Chop or shred the rested chicken and stir it into the pot in the last 2–3 minutes to heat through, tasting and adjusting seasoning with more salt if needed.

   For this step

   • 6 cupsVegetable broth
   • 1 15 oz canCannellini beans (15 oz can), drained
   • 1 cupDitalini pasta (uncooked)
   
5. 5

   Step 5: Finish and serve

   Ladle the minestrone into bowls, drizzle each serving with a little extra-virgin olive oil and a grind of salt if desired. Serve immediately while hot so the grilled flavors shine, and offer grated cheese or fresh herbs at the table if guests want to garnish.
   

1. Pat the chicken dry and rub all over with 2 tablespoons of the olive oil and the kosher salt. Trim and halve the zucchini, core and quarter the bell pepper, and place the cherry tomatoes and whole garlic cloves in a small foil packet or grill basket tossed with the remaining tablespoon of oil. Let everything sit while you heat the grill so the flavors marry.
2. Preheat the grill to medium-high heat and oil the grates. Grill the chicken 6–8 minutes per side, turning once, until nicely charred and an instant-read thermometer reads 160–165°F; grill the vegetables and the foil packet of garlic alongside the chicken until the zucchini and pepper have blackened edges and the tomatoes are blistered, about 8–12 minutes total.
3. Transfer the chicken to a cutting board and let it rest 8–10 minutes while you work with the vegetables. Remove the garlic from the foil and squeeze the softened cloves out of their skins, then roughly chop the zucchini, pepper, and blistered tomatoes; reserve any flavorful juices from the cutting board to add to the soup.
4. In a large pot set over medium heat, warm 1 tablespoon of olive oil and stir in the squeezed grilled garlic and the chopped charred vegetables. Pour in the vegetable broth, add the drained cannellini beans and the ditalini pasta, then bring to a gentle simmer and cook until the pasta is al dente, about 10–12 minutes. Chop or shred the rested chicken and stir it into the pot in the last 2–3 minutes to heat through, tasting and adjusting seasoning with more salt if needed.
5. Ladle the minestrone into bowls, drizzle each serving with a little extra-virgin olive oil and a grind of salt if desired. Serve immediately while hot so the grilled flavors shine, and offer grated cheese or fresh herbs at the table if guests want to garnish.