Ingredients for Tuscan Sun White Bean Chicken Soup Rsc
- Olive Oil
- Boneless Skinless Chicken Breast Halves
- 2 chopped shallots
- Garlic Cloves
- Cannellini Beans
- Reduced Sodium Chicken Broth
- Baby Carrots
- Diced Tomato
- Hidden Valley Original Ranch Dressing Mix
- Parmesan Rind
- Fresh Spinach
- 1/4 cup grated Parmesan cheese
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How to Make Tuscan Sun White Bean Chicken Soup Rsc
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
- 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).
- 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.
- Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add 5 ounces fresh spinach.
- Simmer for 2-3 minutes, or until spinach is wilted.
- (Optional) Remove any remaining hard cheese rind if using (this step is only applicable if you added a cheese rind earlier in the recipe).
- Ladle soup into serving bowls.
- Sprinkle with 1/4 cup grated Parmesan cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
28g
Fat
9g
Carbs
14g
