A hearty, rustic Tuscan-style chicken soup made with white beans, vegetables, tomatoes, and herbs. Warming, wholesome, and perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
Ingredients
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2 tbsp olive oil
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3–4 garlic cloves, minced
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1.5 lbs boneless chicken thighs or breasts
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1 (15 oz) can crushed tomatoes
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6 cups low-sodium chicken broth
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2 (15 oz) cans cannellini beans, drained and rinsed
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3–4 cups chopped kale or spinach
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1 tsp dried rosemary
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1 tsp dried basil
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1/2 tsp dried thyme
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Salt and pepper to taste
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1 Parmesan rind (optional)
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1 tbsp lemon juice (optional)
Instructions
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Heat olive oil in a large pot. Sauté onion, carrot, and celery for 5–6 minutes. Add garlic and cook 1 minute more.
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Stir in crushed tomatoes, broth, herbs, salt, pepper, and Parmesan rind if using. Bring to a boil.
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Add chicken. Reduce heat and simmer 20–25 minutes. Remove and shred chicken, then return to pot.
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Add beans and greens. Simmer 10–15 minutes more.
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Remove Parmesan rind, stir in lemon juice, and adjust seasoning. Serve hot with toppings of choice.