Tuscan Chicken & White Bean Soup

Tuscan Chicken & White Bean Soup – This hearty chicken soup is packed with white beans, diced tomatoes, carrots, and fresh kale. A healthy and nutritious soup for spring!

April is always crazy month in our family – lots of birthdays and Easter is always thrown somewhere in the middle. Needless to say, we are always overloaded with birthday cakes and other treats. I needed a hearty and nutritious soup to break up the heaviness last month and this Tuscan Chicken & White Bean Soup absolutely delivered. It was surprisingly flavorful, filling, and just makes you feel good about eating it! I will be making this again when I feel like I need a detox.

To make Tuscan Chicken & White Bean Soup, you will need:

• olive oil
• yellow onion
• celery
• carrots
• canned cannellini beans
• diced tomatoes
• cooked chicken (rotisserie works well)
• kale
• Parmesan cheese

Recipe Tips and Suggestions:

• Rotisserie chicken works well for this soup as you can just grab it quickly, but you can certainly add your own boiled or roasted chicken if you have it on hand.
• I think this soup will freeze well if you need to make it in advance!
• I add onion, celery, carrots, diced tomatoes, and kale to this soup. If any of these are not your favorite, you can leave them out.
  • could swap spinach for the kale
  • green peas would be a good addition if desired
  • If you don’t have cannellini beans, you can swap with navy beans, northern, or butter beans.

Craving more soups? Try these!
Chicken Veggie Soup

Chicken Pot Pie Soup

Vegetable Lentil Soup

Print

Yield: 6 servings

Tuscan Chicken & White Bean Soup

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Tuscan Chicken & White Bean Soup - Packed with white beans, diced tomatoes, carrots, and fresh kale. A healthy and nutritious soup for spring!

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 medium yellow onion, finely diced
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 2 cans (15.5 oz. each) cannellini beans, drained and rinsed
• 8 cups chicken broth
• 2 cans (15 oz. each) diced tomatoes
• salt to taste
• 4 cups shredded chicken
• 4 cups fresh kale, rinsed and chopped
• grated parmesan cheese

Instructions

1. Heat the olive oil in a large stockpot over medium high heat. Add the onion, celery, and carrots and saute for about 5 minutes, stirring every so often.
2. Add the beans and chicken broth. Stir in the diced tomatoes (with juice from can), salt, and chicken. Let the mixture come to a simmer, about 20 minutes. Add additional salt and/or pepper if needed. Stir in the kale just before serving.
3. Serve with grated Parmesan cheese.

Nutrition Information:

Yield:

6

Serving Size:

1/6th
Amount Per Serving: Calories: 346Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 75mgSodium: 1670mgCarbohydrates: 31gFiber: 7gSugar: 12gProtein: 31g

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