Tuscan Bean and Chicken Soup

Tuscan Bean and Chicken Soup

Tuscan Bean and Chicken Soup

Tuscan Bean and Chicken Soup

Our Tuscan Bean and Chicken Soup is easy and fast.  Hearty and very  flavorful, it is one of our favorites as well as our friends. We’re sure you’ll enjoy it as well.  Reminiscent of the great soups found in the top Italian restaurants, try a pot full and watch how your family and friends will ask for more.

For a  Vegetarian soup, leave out the chicken and use vegetable stock.

This soup is close to other Italian vegetable-based soups, like Italian Wedding Soup. Add some soup pasta for a great variation.  You can also add some rice while cooking for another variation.

Ingredients:
1 Pound boneless, skinless chicken breasts, diced into ½” pieces
3 Tbsp. olive oil
1 Tbsp Freshly ground black pepper
1 teaspoon Kosher salt
1 teaspoon Granulated Onion or Onion Powder
½ teaspoon Granulated Garlic or Garlic Powder

1 cup coarsely chopped or diced carrots
1 small onion, chopped
3 Tbsp. olive oil
2 15-oz. cans cannellini beans, rinsed and drained
1 32-oz. box reduced-sodium chicken broth
2 to 3 tsp. dried Italian seasoning, crushed
1 5-oz. pkg. baby spinach
Freshly cracked or coarse ground black pepper

Directions:
1. In a large non-stick (preferred) skillet, add 3 Tbsp of the oil along with the chicken, the black pepper, salt, garlic and onion. Saute over medium heat until lightly brown, but don’t over cook. You want a nice roasted flavor without drying out the chicken.

2. In 4-quart Dutch Oven or medium sauce pan, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat for about 3 minutes. Add beans, broth, and seasoning. Bring to boil and slightly mash the beans. Reduce heat: simmer, uncovered, 8 minutes, stirring occasionally.

3. Meanwhile, in large skillet heat remaining oil over medium-high heat Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup, top with spinach and sprinkle with pepper to taste.

Alternatively for the spinach, you can chop coarsely and add to soup for the last few minutes before serving instead of adding when served. If you add the spinach to the soup, you can use frozen, chopped spinach if you prefer.

Serve with your favorite bread or crusty roll.

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3 Responses to Tuscan Bean and Chicken Soup

  1. Irene Jensen March 4, 2016 at 4:36 pm #

    Love this recipe, smart guy.Rich.

  2. Cookie Martini December 23, 2016 at 5:55 am #

    My daughter Alyssa Fisher takes me to your wonderful store when we visit her from CT.
    I wish we had a store such as yours here in my area. I love your teas and spices. Your no salt garlic is the best by far, As my husband is salt restricted…I use a great deal of your spices and herbs they are all wonderful.
    Alyssa sent me the recipe for your Tuscan Bean soup, can’t wait to try it…

    Wishing you the best in the new year..
    Vic & Cookie Martini

    • Richard Sheffield December 26, 2016 at 9:59 am #

      Thank you much for your kind words. We are glad to hear that you like our spices. Hope you like our Tuscan Bean Soup recipe. It is a very popular recipe and often requested. You can always buy online. We have many customers on the East Coast, especially in the Connecticut, New York and New Jersey areas. Our shipping for teas and shipping is $6.95 up to $50 and free over that.

      Thank you again.

      Richard Sheffield

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