Tuscan-Style Chicken and White Bean Soup

This Tuscan-Style Chicken and White Bean Soup is a hearty and comforting dish, packed with the rich flavors of rosemary, paprika, and garlic. It's perfect for warming up on a chilly day or when you're in the mood for something both nourishing and delicious.

Tuscan-Style Chicken and White Bean Soup
Servings 6 servings
Author Joshua Snyder
Prep time
20 Min
Cook time
30 Min
Total time
50 Min

Tuscan-Style Chicken and White Bean Soup

This Tuscan-Style Chicken and White Bean Soup is a hearty and comforting dish, packed with the rich flavors of rosemary, paprika, and garlic. It's perfect for warming up on a chilly day or when you're in the mood for something both nourishing and delicious.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, cut into thin rounds
  • 3 garlic cloves, minced
  • 1/4 cup white wine
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 6 cups chicken broth
  • 1 rotisserie chicken, shredded (around 3 cups)
  • 4 cups kale, rinsed and chopped
  • Garnish with parmesan and red pepper flakes

Instructions

Nutrition Facts

Calories

367.66

Fat (grams)

14.41 g

Sat. Fat (grams)

3.03 g

Carbs (grams)

23.59 g

Fiber (grams)

6.63 g

Net carbs

16.95 g

Sugar (grams)

3.51 g

Protein (grams)

36.25 g

Sodium (milligrams)

1655.23 mg

Cholesterol (grams)

100.7 mg
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Directions

1. In a Dutch oven or a soup pot, warm olive oil over medium-high heat.

2. Add the onion and carrots. 

3. Sauté for 6-7 minutes until soft.

4. Reduce heat to medium and add the garlic and sauté for another minute until fragrant.

5. Add the wine and deglaze the pan scraping the brown bits from the bottom.

6. Stir in the rosemary, paprika, salt and pepper.

7. Add the cannellini beans and the chicken broth.

8. Bring soup to a boil over medium high heat.

9. Reduce heat to medium-low and let simmer uncovered for 15 minutes.

10. Reduce heat to low and add the chicken.  Stir together.

11. Add the kale and cook for 2-3 minutes until kale is wilted.

12. Garnish with parmesan cheese and red pepper flakes if desired.