Tuscan Chicken and White Bean Soup

Tuscan chicken and bean soup is a delicious, hearty one pot meal. It's easy to make from scratch, but if you're short on time, take a shortcut and make it with leftover or already cooked chicken.

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Tuscan Chicken and White Bean Soup

  • Prep Time: 10 m
  • Cook Time: 30 m
  • Total Time: 40 m
  • Servings:


  • 4 ounces pancetta or bacon if you can’t find pancetta
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • 3 cups chicken stock
  • 28 ounce canned tomatoes
  • 2 cups shredded cooked chicken
  • 28 ounce canned white cannellini beans drained and rinsed
  • 4 ciabatta rolls or 1 ciabatta baguette,sliced
  • olive oil
  • 5 ounces fresh baby spinach cleaned
  • 1 teaspoon salt
  • freshly ground black pepper
  • block of Parmesan cheese


  1. Place pancetta in a large stockpot and cook until some of the fat has been rendered out – about 6 to 8 minutes. Remove the pancetta with a slotted spoon and set it aside.
  2. Add the onion to the stockpot and cook until the onion starts to soften – about 6 minutes. Add the garlic, thyme, basil, rosemary and tomato paste, stir to blend well, and cook for another minute or two. Add the chicken stock, tomatoes, shredded chicken and beans to the pot and stir well.
  3. Simmer the soup for 30 minutes. While the soup is simmering, pre-heat a skillet over medium heat. Add olive oil and toast the cut side of the ciabatta rolls or slices in the skillet until nicely browned.
  4. Remove the soup from heat and stir in the spinach. Season to taste with salt and pepper. Serve the soup with some of the cooked pancetta sprinkled on top, some shards of Parmesan cheese (made by peeling the cheese with a potato peeler) and the toasted ciabatta bread.
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Comments (6)Post a Reply

  1. Love everything Ms. Meredith makes. Most of my outcomes do not look as pretty as hers, but the taste is there! 🙂

    Since it’ more difficult to get out now, could I use thawed spinach?? I’m sure the taste will still be there???

    P.s. love LouLou and Hazel’s pics on my emails. I share them with my husband as we a huge puppy fans! You brighten up our days. Thank you.

    1. Hi Mary. Yes – you can definitely use thawed frozen spinach. Just try to squeeze out as much of the liquid from the spinach as possible before you add it to the soup.

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