This recipe brings the rustic flavors of Tuscany to your table in a comforting and nourishing soup. Packed with tender chicken, creamy white beans, vibrant spinach, and aromatic herbs, this soup is a complete meal in a bowl. It’s perfect for a chilly evening, a quick weeknight dinner, or a satisfying lunch. The depth of flavor comes from the slow simmering of the ingredients, allowing them to meld together into a harmonious blend. The addition of red pepper flakes adds a subtle warmth that complements the richness of the broth and the earthiness of the beans. This soup is not only delicious but also incredibly versatile; you can easily adapt it to your liking by adding other vegetables or using different types of beans.
Why you will love this recipe:
- Comforting and Flavorful: This soup is the epitome of comfort food. The combination of chicken, beans, and spinach in a savory broth creates a truly satisfying and flavorful experience.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for beginner cooks and busy weeknights.
- Nutritious and Healthy: Packed with protein, fiber, and vitamins, this soup is a healthy and wholesome meal option.
- Versatile and Adaptable: You can easily customize this recipe to your preferences by adding different vegetables, herbs, or spices.
- Makes a Great Leftover: The flavors of this soup deepen over time, making it even more delicious the next day. It’s perfect for meal prepping.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large carrots, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) white beans (such as cannellini), drained and rinsed
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (adjust for spiciness)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Preparation:
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. The olive oil is essential for building the base flavor of the soup. Ensure the pot is large enough to accommodate all the ingredients comfortably.
Step 2: Add the chopped onion and diced carrots to the pot. Sauté for 5-7 minutes, or until the onion is soft and translucent. Stir frequently to prevent burning. This step helps to develop the sweetness of the vegetables and create a flavorful foundation for the soup. The onions should be completely translucent, not browned.
Step 3: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of the garlic should be noticeable, indicating that it is ready.
Step 4: Add the dried oregano, dried thyme, red pepper flakes, salt, and pepper to the pot. Mix well to combine. These herbs and spices are crucial for infusing the soup with its characteristic Tuscan flavor. Adjust the amount of red pepper flakes to your desired level of spiciness.
Step 5: Place the chicken breasts in the pot and pour in the chicken broth. Ensure the chicken is fully submerged in the broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken is cooked through. Simmering allows the chicken to cook evenly and absorb the flavors of the broth. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Step 6: Carefully remove the chicken breasts from the pot and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Shredding the chicken makes it easier to eat and allows it to distribute evenly throughout the soup.
Step 7: Return the shredded chicken to the pot. Stir in the drained and rinsed white beans and fresh spinach. Simmer for an additional 5 minutes, or until the spinach is wilted. The white beans add creaminess and protein to the soup, while the spinach provides essential vitamins and minerals. The spinach should wilt quickly in the hot broth.
Step 8: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking. Remember that flavors can develop and intensify as the soup sits, so it’s best to taste and adjust gradually.
Step 9: Serve the soup hot, garnished with fresh parsley and a side of crusty bread for dipping. The fresh parsley adds a pop of color and freshness to the soup. Crusty bread is perfect for soaking up the flavorful broth.
COOKING Rating:
Easy
Serving Suggestions:
- Serve with a side of crusty bread for dipping.
- Garnish with a dollop of ricotta cheese or a sprinkle of Parmesan cheese.
- Add a squeeze of lemon juice for extra brightness.
- Serve with a side salad for a complete meal.
- Pair with a glass of Tuscan red wine.
Tips:
- For a richer flavor, use homemade chicken broth.
- If you don’t have fresh spinach, you can use frozen spinach. Thaw it and squeeze out any excess water before adding it to the soup.
- You can substitute the chicken breasts with leftover cooked chicken or rotisserie chicken.
- To make this soup vegetarian, omit the chicken and use vegetable broth. You can add more beans or vegetables to compensate for the missing protein.
- For a creamier soup, blend a portion of the soup with an immersion blender before adding the spinach.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information: (per serving, approximate)
Calories: 350
Protein: 30g
Sodium: 800mg
Conclusion:
This Hearty Tuscan Chicken Soup with White Beans & Spinach is a delightful and satisfying dish that brings the flavors of Italy to your kitchen. Its ease of preparation, wholesome ingredients, and versatile nature make it a perfect choice for any occasion. Whether you’re looking for a quick weeknight dinner, a comforting meal on a cold day, or a healthy and flavorful lunch option, this soup is sure to please. The combination of tender chicken, creamy beans, and vibrant spinach in a savory broth creates a truly memorable culinary experience. So gather your ingredients, follow the simple steps, and enjoy a bowl of this Tuscan delight. Buon appetito!
Questions and Answers about this Recipe:
- Can I use other types of beans in this soup? Absolutely! Cannellini beans are traditionally used in Tuscan cuisine, but you can easily substitute them with other white beans like Great Northern beans or navy beans. You can also use other types of beans, such as kidney beans or pinto beans, depending on your preference. Just be sure to adjust the cooking time accordingly.
- Can I make this soup in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Simply combine all the ingredients (except the spinach) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the spinach during the last 30 minutes of cooking.
- How can I make this soup spicier? If you like your soup with a kick, you can add more red pepper flakes or a pinch of cayenne pepper. You can also add a finely chopped jalapeño pepper along with the onions and carrots.
- Can I freeze this soup? Yes, this soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some room at the top of the container to allow for expansion. The soup can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- What can I serve with this soup besides crusty bread? While crusty bread is a classic accompaniment to soup, you can also serve it with other sides such as a grilled cheese sandwich, a side salad, or a simple polenta. For a heartier meal, you can serve the soup over cooked pasta or rice.
