Tuscan Bean and Chicken Soup
Our Tuscan Bean and Chicken Soup is easy and fast. It is a hearty and very flavorful. Since it is one of our favorites as well as our customers and 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. For a twist, add some soup pasta.
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
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.