Tuscan White Bean Soup with Chicken

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Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

For those of you freezing your butts off right now, I hope this soup comes at the perfect time. I love one-pot meals and I especially love them on weeknights when I don’t want to do a lot of cleanup.

Because, let’s be real, who has time to scrub multiple pots and pans on a Thursday night when you’re trying to binge ShondaLand?

Not me!

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

This Tuscan White Bean Soup couldn’t be easier to prepare. It’s hearty and filling enough to be a main meal thanks to plenty of beans, veggies, and shredded chicken.

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

For a vegan version of this soup, leave out the shredded chicken and substitute vegetable broth for the chicken broth – easy peasy.

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

Leftovers were great the next day, so for a larger family, feel free to double the recipe.

 

Tuscan White Bean Soup with Chicken
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Tablespoons extra-virgin olive oil
  • 1½ cups chopped onion (about 1 medium)
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2 cups kale, stemmed and chopped into 1 inch pieces
  • 4 large garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 6 cups low-sodium chicken broth
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 bay leaf
  • 1 15 oz. can great northern beans, strained and rinsed
  • 2 cups rotisserie chicken, shredded (Try my Slow Cooker Shredded Chicken)
  • 2 Tablespoons fresh lemon juice
  • ¼ cup parmesan cheese, shaved
  • Salt and Pepper
Instructions
  1. Heat one Tablespoon of olive oil in a large pot over medium heat. Add the onions, carrots and celery and saute for 6-7 minutes, until the onions begin to turn translucent. Add a pinch each of salt and pepper.
  2. Add the second Tablespoon of olive oil to the bottom of the pan, then add the kale and saute for 2 minutes, until the kale breaks down slightly. Add the garlic and saute for 30 seconds. Add the tomato paste and stir into the vegetable mixture.
  3. Add the chicken broth, thyme, bay leaf and beans to the pot. Give the mixture a quick stir. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the rotisserie chicken and allow to simmer for 2 minutes to heat the chicken through.
  4. Remove from heat and stir in the lemon juice. Add salt and pepper to taste. Serve with shaved parmesan.
 

8 Comments

  • Dani @ Dani California Cooks
    February 16, 2016 - 1:59 pm | Permalink

    I saw this on Instagram and knew I would love it! I make a similar soup, but I use the ginger-miso broth from Trader Joes and add a lot of ginger and some cayenne too. Talk about clearing your sinuses!

    • Rachel (littlechefbigappetite)
      February 16, 2016 - 4:08 pm | Permalink

      Ah Dani I think I would LOVE that soup! I love me some ginger!

  • Sarah Grace Spann
    February 16, 2016 - 7:13 pm | Permalink

    wow YUM. I’ve never been a big soup fan, because thinking it doesn’t fill me up, but this one I KNOW would…and I love having a lot of protein at each meal and this is packed with that 🙂 pinning for next weeks grocery haul!

    xo,
    Sarah Grace

    • Rachel (littlechefbigappetite)
      February 16, 2016 - 7:28 pm | Permalink

      I totally feel the same way! I always think of soup as an appetizer, but this one DEF. is meal-worthy. Thanks for pinning!

  • February 17, 2016 - 9:14 am | Permalink

    YUM! I am pinning this for later, I love love love soups like this.

    • Rachel (littlechefbigappetite)
      February 17, 2016 - 11:41 am | Permalink

      Yay! So glad Rachel!

  • February 19, 2016 - 10:41 am | Permalink

    This looks so good & your photos are gorgeous.

    • Rachel (littlechefbigappetite)
      February 19, 2016 - 1:50 pm | Permalink

      Thank you so much, Diana!

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