Italian Chicken Soup with Kidney Beans
Indulge in the comforting warmth of this Italian Chicken Soup with Kidney Beans, a hearty and nourishing one-pot meal perfect for any season. Brimming with tender shredded chicken, creamy kidney beans, and fresh spinach, this recipe is a delightful fusion of protein-packed ingredients and vibrant vegetables. Flavored with aromatic garlic, earthy oregano, and sweet basil, each spoonful is a burst of rich Italian-inspired goodness. Simmered in a savory broth with tangy crushed tomatoes, this soup achieves the perfect balance of flavor and texture. Ready in just an hour, this crowd-pleaser is ideal for weeknight dinners or meal prep. Serve it with a sprinkle of Parmesan cheese for an irresistible finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 14 ounces crushed tomatoes
- 6 cups chicken broth
- 1.5 cups dry kidney beans, cooked (or canned, rinsed and drained)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 piece bay leaf
- 2 cups fresh spinach leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Push the vegetables to one side of the pot and place the chicken breasts in the empty space. Cook for about 2-3 minutes per side to lightly brown the chicken.
Pour in the crushed tomatoes and chicken broth, ensuring the chicken is fully submerged.
Add the kidney beans, oregano, basil, bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the chicken is cooked through and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the fresh spinach leaves and cook for an additional 5 minutes, until wilted.
Taste the soup and adjust seasoning with more salt and pepper if desired.
Remove the bay leaf before serving. Serve hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 7496 mg | 326% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 28.7 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5696 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
