Go Back
Tuscan Chicken and White Bean Soup
Print Recipe Pin Recipe
Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 cups fresh spinach leaves
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions
 

  • Add the chicken breasts, cannellini beans, chicken broth, diced onion, minced garlic, rosemary, and thyme to the slow cooker.
  • Season with salt and black pepper, then stir gently to combine the ingredients.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
  • Remove the chicken breasts from the slow cooker and shred them with two forks.
  • Return the shredded chicken to the slow cooker and stir in the spinach until it wilts.
  • Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Stir the spinach in only after cooking is complete so it stays bright green instead of turning dull. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. If you prefer a thicker broth, mash a few beans against the side of the pot before adding the spinach.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker