Go Back
–+ servings

Tuscan Chicken and White Bean Soup

Print oppskrift Pin oppskrift
Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) diced tomatoes
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken breasts and cook for 5 to 6 minutes per side until lightly browned. Remove the chicken and set it aside.
  • Add the onion, carrots, and celery to the same pot. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic, rosemary, and thyme. Cook for 1 minute until fragrant.
  • Pour in the chicken broth and diced tomatoes. Bring the mixture to a simmer.
  • Return the chicken to the pot. Cover and simmer for 15 minutes until the chicken is cooked through.
  • Remove the chicken, shred it with two forks, and return it to the pot.
  • Add the cannellini beans and spinach. Simmer for 5 more minutes until the spinach wilts. Season with salt and black pepper.
  • Ladle into bowls and top with grated Parmesan cheese before serving.

merknader

Shred the chicken while it is still warm so it absorbs more broth flavor. Add the spinach only at the end to keep its bright color and avoid a mushy texture. If the soup thickens too much after storage, stir in a splash of broth when reheating. Skip the Parmesan if you want a dairy-free version.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife