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Amazing Tuscan White Bean Chicken Soup: 1 Fix

Tuscan White Bean Chicken Soup
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This Tuscan White Bean Chicken Soup delivers comforting, creamy flavor perfect for cold weather. We fixed a flawed classic to give you a foolproof, hearty soup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 cup cooked, shredded chicken breast
  • 1/4 cup heavy cream (optional, for extra richness)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in garlic, thyme, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in chicken broth, beans, and diced tomatoes. Bring the mixture to a simmer.
  5. Reduce heat and cook for 15 minutes, allowing flavors to meld.
  6. Remove about 1 cup of the soup (mostly beans) and blend until smooth. Return the puree to the pot. This creates the creamy texture.
  7. Stir in the shredded chicken. Heat through for 3 minutes.
  8. If using, stir in the heavy cream. Season with salt and pepper to your liking.
  9. Serve hot, garnished with fresh parsley.

Notes

  • Rinsing the beans removes excess starch and sodium.
  • For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken. Add 1 cup of chopped zucchini during step 4.
  • If you prefer a thicker soup without blending, mash about half the beans against the side of the pot with a spoon.

Nutrition

Find it online: https://savorandpin.com/tuscan-white-bean-chicken-soup-recipe/