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.
cannellini beans, Chicken, Lunch, leftovers, Stew, One Pot Meal, winter recipe
Author: The Blue Jean Chef, Meredith Laurence
4ouncespancettaor bacon if you can’t find pancetta
28ounce canned tomatoes
28ounce canned white cannellini beansdrained and rinsed
4ciabatta rolls or 1 ciabatta baguette,sliced
5ouncesfresh baby spinachcleaned
freshly ground black pepper
block of Parmesan cheese
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.
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.
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.
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.
Tuscan Chicken and White Bean Soup
Amount Per Serving
Calories 400Calories from Fat 126
% Daily Value*
Saturated Fat 6g30%
Vitamin A 2125IU43%
Vitamin C 16.5mg20%
* Percent Daily Values are based on a 2000 calorie diet.