This Tuscan-inspired soup is everything Italian cooking does best - simple ingredients prepared beautifully. Creamy cannellini beans, tender chicken, fresh spinach, and aromatic herbs create a soup that's both rustic and elegant.
White beans are a staple of Tuscan cuisine, prized for their creamy texture and ability to absorb flavors. Combined with rosemary and garlic, they transform simple chicken soup into something special.
About Cannellini Beans
- Creamy texture - Slightly starchy, smooth
- Mild flavor - Takes on seasonings well
- High protein - Plant-based protein boost
- High fiber - Keeps you satisfied
White Bean Alternatives
- Great Northern - Smaller, slightly firmer
- Navy beans - Smaller, creamier
- Butter beans - Larger, very creamy
Serving Suggestions
- Drizzle of good olive oil
- Freshly grated Parmesan
- Crusty Italian bread
- Perfect weeknight dinner
Chicken Soup with White Beans
Tuscan-inspired soup with creamy beans and fresh spinach.
Nutrition per serving
295Calories
32gProtein
24gCarbs
8gFat
6gFiber
3gSugar
Ingredients
Instructions
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Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook 4 minutes. Add garlic, rosemary, and thyme. Cook 1 minute until fragrant.
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Cook chicken. Add broth and chicken breast. Bring to a simmer. Cook 20 minutes until chicken is cooked through. Remove chicken and shred.
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Add beans. Add cannellini beans to broth. Simmer 10 minutes until beans are heated through and flavors meld. Mash a few beans against the side of pot to thicken.
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Finish. Return shredded chicken to pot. Add spinach and stir until wilted, about 2 minutes. Season with salt and pepper.
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Serve. Ladle into bowls. Drizzle with good olive oil and top with freshly grated Parmesan.
Recipe Notes
- Creamier soup: Blend 1 cup of soup and stir back in.
- Add kale: Use kale instead of spinach for heartier greens.
- Dried beans: Soak overnight and cook 1 hour before adding.
- Storage: Refrigerate 5 days. Freezes well for 3 months.
