Hearty Tuscan White Bean & Chicken Soup
Ingredients
2 lbs Chicken breast or thighs (pre-cooked and shredded)
2 cans (15 oz) Cannellini beans (rinsed and drained)
4 cups Chicken broth (low sodium preferred)
2 tbsp Olive oil
3 stalks Celery, diced
1 medium Yellow onion, diced
3 cloves Garlic, minced
1 tsp Dried oregano
1 tsp Dried rosemary (crushed)
Salt and Pepper to taste
Optional: A squeeze of fresh lemon juice or a handful of kale/spinach at the end for extra color.
Instructions
Sauté the Aromatics: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the diced onion and celery. Cook for about 5-7 minutes until the onions are translucent and the celery has softened.
Add Garlic & Herbs: Stir in the minced garlic, oregano, and rosemary. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
Simmer the Base: Pour in the chicken broth and bring the mixture to a gentle boil.
Combine: Add the shredded chicken and the drained cannellini beans. Reduce the heat to low and let the soup simmer for 15-20 minutes. This allows the flavors to meld and the beans to soften slightly.
Texture Tip: For a creamier broth (like the one in the video), take a wooden spoon and mash a few of the beans against the side of the pot, then stir them back in.
Season & Serve: Season with salt and pepper to taste. If you like a bit of brightness, stir in a squeeze of lemon juice right before serving.
Pairing Suggestions
Crusty Bread: A warm baguette or sourdough is perfect for dipping.
Parmesan Cheese: Grate some fresh Parmesan over the top for an extra salty, savory kick.