Tuscan Sun White Bean Chicken Soup Rsc Recipe

Capture the warmth of Tuscany with this vibrant white bean and chicken soup! A quick and easy recipe (ready in under 30 minutes!), perfect for a comforting weeknight meal or a crowd-pleasing Hidden Valley contest entry. This Italian-inspired delight features tender chicken, creamy white beans, and fresh spinach, all simmered in a flavorful broth. Get ready for a taste of sunshine in every spoonful!

Prep Time 15 mins
Cook Time 30 mins
Calories 421.4 kcal
Protein 86g
Rating 4.3 (20 Reviews)
Tuscan Sun White Bean Chicken Soup Rsc 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tuscan Sun White Bean Chicken Soup Rsc

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How to Make Tuscan Sun White Bean Chicken Soup Rsc

  1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
  2. Add 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes, 2 chopped shallots, and 2 minced garlic cloves. Stir until chicken is no longer pink (about 5-7 minutes).
  3. Stir in 1 (15-ounce) can cannellini beans (rinsed and drained), 4 cups chicken broth, 1 cup chopped carrots, 1 (14.5-ounce) can diced tomatoes (undrained), 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15 minutes.
  6. Add 5 ounces fresh spinach.
  7. Simmer for 2-3 minutes, or until spinach is wilted.
  8. (Optional) Remove any remaining hard cheese rind if using (this step is only applicable if you added a cheese rind earlier in the recipe).
  9. Ladle soup into serving bowls.
  10. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

28g

Fat

9g

Carbs

14g