Tuscan Chicken And White Bean Soup Recipes
TUSCAN SUN WHITE BEAN CHICKEN SOUP #RSC
"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
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
HEARTY TUSCAN WHITE BEAN SOUP
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
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 CHICKEN AND WHITE BEAN SOUP
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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