Tuscan Chicken And White Bean Soup Recipes

HEARTY TUSCAN WHITE BEAN SOUP

Hearty Tuscan White Bean Soup image

This is a really easy Tuscan style white bean and spinach soup. I prefer it meatless, but mini meatballs can be added.

Provided by Shana C

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 carrots, chopped
2 stalks celery, chopped
1/4 teaspoon dried thyme
1 bay leaf
3 (14 ounce) cans chicken broth
1 (14 ounce) can diced tomatoes, undrained
2 (15 ounce) cans white beans, any variety
1 (10 ounce) packaged frozen chopped spinach, thawed
3/4 cup macaroni, uncooked
salt and pepper
grated parmesan cheese, and or pecorino romano cheese, to serve

Steps:

Heat the oil in a 4 quart soup pot over medium heat.
Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
Add the chicken broth, tomatoes and bay leaf.
Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
Squeeze the water from the thawed spinach and add to the pot.
Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
Serve sprinkled with grated parmesan and/or pecorino romano.

Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 1.8, Sodium 725.5, Carbohydrate 50, Fiber 10.6, Sugar 5.4, Protein 19.2

TUSCAN SUN WHITE BEAN CHICKEN SOUP #RSC

Tuscan Sun White Bean Chicken Soup #RSC image

"Ready, Set, Cook! Hidden Valley Contest Entry" A colorful, heart-warming and Italian inspired white bean and chicken soup that makes a hassle-free meal.

Provided by lisak64

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breast halves, cut into bite-size pieces
2 shallots, minced
2 garlic cloves, minced
2 (15 ounce) cans cannellini beans, rinsed and drained
2 (14 ounce) cans reduced-sodium chicken broth
1 cup baby carrots, cut in half
1 cup seeded diced tomato
1 (1 ounce) packet Hidden Valley Original Ranch Dressing Mix
1 piece parmesan rind
1 (10 ounce) bag fresh spinach, coarsely chopped
grated parmesan cheese

Steps:

Heat oil in Dutch oven over medium-high heat. Add chicken, shallots and garlic, stirring until chicken is no longer pink. Stir in beans, broth, carrots, tomatoes and seasoning mix; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add spinach; simmer 2 to 3 minutes or until spinach is just wilted. Remove cheese rind. Ladle soup into serving bowls. Sprinkle with parmesan cheese.

Nutrition Facts : Calories 421.4, Fat 9.3, SaturatedFat 1.9, Cholesterol 75.5, Sodium 916.2, Carbohydrate 42.6, Fiber 14.5, Sugar 7.2, Protein 43.3

TUSCAN CHICKEN AND WHITE BEAN SOUP

Tuscan Chicken and White Bean Soup image

Categories Bean Chicken Soup/Stew Stew

Number Of Ingredients 14

Ingredients

2 tablespoon Olive oil - extra-virgin (add extra for serving)
1 Onion (medium) - chopped
2 Carrots (medium) - chopped
2 Celery ribs - chopped
4 Garlic cloves - finely chopped
1/4 teaspoon Dried Red Pepper Flakes
6 cups Chicken Broth - low sodium
1-1/4 pounds Chicken - skinless, boneless thighs (about 5)
2 cans White Beans (cannellini or Great Northern) - 15oz can, drained & rinsed
2 sprigs Rosemary - fresh
2 sprigs Sage - fresh
2 sprigs Thyme - fresh
3 cups Kale - chopped
1 Parmesan cheese - shredded for serving

Steps:

Heat olive oil in a 5-quart Dutch oven over medium-low heat.
Add onions, carrots and celery and cook, stirring frequently, until softened, about 6 to 8 minutes.
Add garlic and dried red pepper flakes and cook, stirring, until fragrant, about 1 minutes.
Add chicken broth, chicken thighs, beans, herbs and bring to a boil.
Reduce to low and simmer for 20 to 25 minutes, until the chicken is cooked through.
Remove from heat. Remove and discard herb springs.
Transfer chicken thighs to a cutting board. Shred chicken into bite-sized pieces and set aside.
Using a blender or food processor, puree 2 cups of the soup and return to the Dutch oven.
Bring soup to a boil over medium heat.
Add kale and reduce heat to low.
Simmer for 5 minutes or until kale is tender.
Add chicken and continue to simmer until hot, about 2 to 3 minutes.
Ladle into serving bowls, Drizzle each with extra-virgin olive oil and garnish with shredded Parmesan cheese.

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