Tuscan Sun White Bean Chicken Soup Rsc
Warm your soul with the comforting and flavorful Tuscan Sun White Bean Chicken Soup, a hearty dish that seamlessly blends wholesome ingredients and Italian-inspired seasonings. This protein-packed soup features tender shredded chicken, creamy cannellini beans, and vibrant spinach, all simmered in a fragrant broth enhanced with garlic, fresh rosemary, thyme, and a hint of red pepper flakes for gentle heat. With the brightness of lemon juice and a sprinkle of Parmesan cheese to finish, this recipe is a one-pot wonder perfect for cozy family dinners or meal prep. Ready in just 50 minutes, this nourishing soup is a delicious way to enjoy a taste of Tuscany any day of the week.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrot, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 large boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 14.5-ounce can diced tomatoes with juice
- 4 cups baby spinach leaves
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.5 cup grated Parmesan cheese, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, diced carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Place the chicken breasts into the pot, then pour in the chicken broth.
Raise the heat to high and bring the soup to a boil. Once it begins to boil, reduce the heat to low and let it simmer for 15 minutes, or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and shred them with two forks, then set aside.
Add the cannellini beans, diced tomatoes (with their juice), and spinach leaves to the soup. Stir well to combine.
Return the shredded chicken to the pot and stir in the rosemary, thyme, oregano, red pepper flakes, salt, and black pepper. Let the soup simmer for another 10 minutes.
Add the lemon juice and stir to brighten the flavors.
Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 8134 mg | 354% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 34.4 g | ||
| Protein | 245.8 g | 492% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2169 mg | 167% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 7328 mg | 156% | |
*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.
