Tuscan White Bean Chicken Soup
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 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 chicken broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 2 cups shredded rotisserie chicken
- 3 cups chopped kale
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
- Stir in the garlic, rosemary, and thyme and cook for 1 minute until fragrant.
- Pour in the chicken broth and add the drained cannellini beans. Bring the mixture to a simmer.
- Add the shredded rotisserie chicken and let everything simmer together for 10 minutes.
- Stir in the chopped kale and cook for 3 to 4 minutes until the greens wilt. Season with salt and black pepper to taste.
- Ladle the soup into bowls and top each serving with grated Parmesan cheese.
Notes
Mash a few beans against the side of the pot before adding the kale if you want a slightly thicker broth. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Ladle
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Ladle