Tuscan Bean and Chicken Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -3 tsp olive oil
-1 small brown onion, finely chopped
-2 medium carrots, chopped
-4 celery sticks, chopped
-2 garlic cloves, crushed
-1/2 tsp chopped fresh thyme
-1/2 tsp chopped fresh rosemary
-1 bay leaf
-14oz boneless skinless chicken breast, cut into bite sized pieces
-3 cups of salt-reduced vegetable stock (I used 8 cups)
-14oz pumpkin, cut into 1/4 inch cubes (I used butternut squash - about 2 cups)
-10 3/4oz crushed tomatoes
-3 large handfuls kale, chopped - I used spinach because I didn't have kale
-10 3/4oz tinned cannellini beans, drained and rinsed (I used 14oz)
-sea salt and black pepper, to taste
-3oz Parmesan cheese, grated
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Directions: |
Directions:Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and celery and cook for 8-10 minutes or until soft, stirring occasionally.
Add the garlic, thyme, rosemary, and bay leaf and cook for 1 minute or until fragrant, stirring occasionally.
Add the chicken and cook for 5 minutes or until lightly browned, stirring frequently.
Stir in the stock, pumpkin, tomatoes, and kale (or spinach) and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Add the cannellini beans and simmer for a further 10-15 minutes. Season with salt and pepper, if desired.
To serve, ladle the soup into serving bowls and sprinkle over the grated Parmesan. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Yummy!
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This recipe for Tuscan Bean and Chicken Soup is from