Chunky Chicken and White Bean Soup
photo by Maiden77
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 4 tablespoons olive oil
- 4 stalks celery, diced
- 2 onions, diced
- 4 carrots, peeled and diced
- 8 ounces small mushrooms, quartered (I use cremini)
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 2 pinches red pepper flakes
- 2 (14 1/2 ounce) cans diced tomatoes
- 6 cups chicken broth
- 2 tablespoons dried basil
- 2 bay leaves
- 1 parmesan cheese, rind (optional)
- 4 chicken breasts, boneless, skinless
- 2 cups spinach, chopped
- 2 (15 1/2 ounce) cans cannellini beans, drained
- salt and pepper
directions
- Heat oil in a large pot or Dutch oven over medium-high heat. Toss in the onions, celery, carrots, and mushrooms. Cook until the onions are translucent and the mushrooms are browned.
- Add in the tomato paste and cook several minutes until it deepens in color. Add the red pepper flakes and garlic and cook 30 seconds.
- Place in the tomatoes, broth, basil, bay leaves, and rind. Bring to a simmer before placing in the chicken. Cook for 15 to 20 minutes until the chicken is cook.
- Remove the chicken to a cutting board and cool. Add the spinach and beans to the pot. Simmer for 15 minutes.
- While the soup simmers shred the chicken into bite size pieces. After the soup has simmer 15 minutes return the chicken to the pot and simmer for 5 minutes longer. Salt and pepper to taste. Serve topped with shredded Pecorino Romano cheese or Parmesan cheese if you like.
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