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Tuscan Bean and Chicken Soup Recipe

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This recipe for Tuscan Bean and Chicken Soup, by , is from The DeForge Family Cookbook, 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!

Andrea DeForge


-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

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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