Grilled Chicken and Charred Vegetable Minestrone

This minestrone brings the grill to the bowl: smoky, blistered zucchini, charred red pepper, and roasted cherry tomatoes give the broth a bright, complex sweetness that keeps the soup feeling summery rather than stodgy. Grilling the chicken adds a savory, caramelized edge and gives you substantial bites of protein against the creamy cannellini beans and toothsome ditalini; squeezed roasted garlic folded into the pot provides a soft, nutty garlic note that raw garlic can’t replicate.

Because the vegetables and chicken are cooked on the grill, this version is ideal for backyard cooks who don’t want to heat the house but still crave the comfort of a bowl of soup. The technique is forgiving: you can char aggressively for flavor while finishing the components gently in the simmering broth so nothing dries out. Save any juices from the cutting board and the foil packet to deepen the soup, and stir the chicken in at the end so it stays juicy. It’s an easy, adaptable dinner that shines on warm nights, at casual dinner parties, or as the centerpiece of a meal with grilled bread and a simple green salad.