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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tuscan Chicken and White Bean Soup Recipe

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This recipe for Tuscan Chicken and White Bean Soup is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. extra-virgin olive oil
2 leeks, white and dark green parts cut into 1/4 inch rounds
1/4 tsp dried sage or margarum, or oregano (choose one)
3 cans (14 oz each ) unsalted chicken broth or equivalent
1 cup water
2 (15 oz size) reduced sodium cannelloni beans, rinsed.
2 or more cups of shredded cooked chicken
Coarse salt and fresh black pepper to taste.
Directions:
Directions:
Heat olive oil in a large pot or dutch oven on medium high. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in spice and continue cooking about 30 seconds, or until aromatic. Stir in broth and water. Increase heat to high. Cover and bring to a boil. Add beans and chicken,rduce heat and cook 15 minutes on medium high to heat through.
Salt and pepper to taste and serve hot.
Number Of Servings:
Number Of Servings:
9 cups
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This soup is so good I made it two weeks in a row. It is a good way to use up the remains of a rotisserie chicken, white and dark meat.
I plan to try it with ham next time.

 

 

 

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