Chicken Soup With Pasta And White Beans Recipes

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SIMPLE CHICKEN AND WHITE BEAN SOUP



Simple Chicken and White Bean Soup image

A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.

Provided by MaxMama

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
2 teaspoons chopped garlic
4 skinless, boneless chicken breast, chopped
2 (14.5 ounce) cans great Northern beans
20 ounces chicken broth
1 (4 ounce) can chopped green chiles (such as Old El Paso®)
12 sprigs cilantro, chopped
2 teaspoons salt
½ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
  • Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
  • Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g

CHICKEN AND PASTA SOUP



Chicken and Pasta Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings (about 9 cups)

Number Of Ingredients 11

1 cup orzo or favorite shaped little pasta
1 tablespoon extra-virgin olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 medium carrot, shredded
1 rib celery, peeled and minced
1/2 teaspoon kosher salt
3 cups cooked chicken
1 bay leaf
1 sprig fresh thyme
5 cups chicken broth, low-sodium canned or homemade

Steps:

  • Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
  • Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.

PASTA WITH CREAMY WHITE BEANS



Pasta with Creamy White Beans image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 12

1 1/2 teaspoons kosher salt, plus more for the pasta
1 pound shell pasta
1/4 cup olive oil
1 carrot, peeled and diced
1 small red onion, diced
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
One 15-ounce can cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
8 ounces smoked provolone or smoked mozzarella, grated (about 2 cups)
One 5-ounce container baby spinach, chopped

Steps:

  • Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
  • Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
  • Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.

LEMONY CHICKEN SOUP WITH FARRO, WHITE BEANS, AND KALE



Lemony Chicken Soup with Farro, White Beans, and Kale image

Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.

Provided by Katherine Sacks

Categories     30 Days of Groceries     Soup/Stew     Chicken     Grains     Lemon Juice     Garlic     Bean     Kale     Dill     Dinner     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 16

3 tablespoons olive oil, divided
2 large carrots (about 10 ounces), coarsely chopped
2 onions, coarsely chopped, divided
12 garlic cloves, thinly sliced, divided
1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken
10 cups low-sodium chicken broth
1 1/2 cups whole farro
2 1/2 teaspoons kosher salt, divided
1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed
1 cup thinly sliced Tuscan kale
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 tablespoons radish-top salsa verde (optional)
1/4 cup coarsely chopped dill
1 baguette, sliced, toasted
Lemon wedges (for serving)

Steps:

  • Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
  • Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
  • Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
  • Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8-10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3-5 minutes.
  • Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
  • Do Ahead
  • Soup can be made 2 days ahead. Chill in a resealable container.

BEAN AND PASTA SOUP



Bean and Pasta Soup image

We're always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it's fast, filling and delicious. Once school starts, I make it every week. -Maria Gooding, St. Thomas, Ontario

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 5 servings.

Number Of Ingredients 16

1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups shredded fresh spinach
1/4 cup shredded Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 588mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

WHITE BEAN AND PASTA SOUP



White Bean and Pasta Soup image

Provided by Lori De Mori

Categories     Soup/Stew     Bean     Pasta     Sauté     High Fiber     Dinner     Fall     Family Reunion     Healthy     Low Cholesterol     Potluck     Simmer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 cups chopped onions
2/3 cup chopped carrot
2/3 cup chopped celery
3 1/2 cups (or more) water
2 to 2 1/2 cups cooked white beans with 3/4 cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage )
1 large tomato, seeded, finely chopped
1 cup small pasta (such as farfalline)
1/3 cup chopped green onions (white and pale green parts only; about 2)
Extra-virgin olive oil (for drizzling)

Steps:

  • Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to mediumlow and simmer 25 minutes to blend flavors, stirring occasionally. Mix in pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes. Season soup with salt and pepper.
  • Ladle soup into bowls. Sprinkle with chopped green onions, drizzle with extra-virgin olive oil, and serve.
  • What to drink:
  • Crisp Ruffino 2007 Orvieto Classico ($10)

WHITE BEAN AND PASTA SOUP



White Bean and Pasta Soup image

My husband and I savor every spoonful of this hearty soup. It makes a real stick-to-your ribs meal when served with crusty oven-fresh bread.

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

1-1/2 cups dried great northern beans
3/4 pound Italian sausage links, casings removed
1 large onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
6 cups chicken broth
3 cups hot water
2 tablespoons dried currants
1 teaspoon dried basil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup uncooked small shell pasta
Grated Parmesan cheese

Steps:

  • Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., In the same pan, cook the sausage, onion, carrot and garlic over medium heat until the meat is no longer pink; drain. Add the broth, water, currants, basil and reserved beans. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the beans are tender, stirring occasionally., Add tomatoes and pasta; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender. Serve with cheese.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 648mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 6g fiber), Protein 10g protein.

ITALIAN WHITE BEAN AND PANCETTA SOUP



Italian White Bean and Pancetta Soup image

This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

6 ounces pancetta bacon, finely diced
¼ cup olive oil
1 cup red onion, chopped
1 cup chopped celery
1 tablespoon chopped fresh sage
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
4 (19 ounce) cans cannellini beans, drained and rinsed
2 cups seashell pasta
1 teaspoon salt
2 tablespoons finely chopped fresh parsley

Steps:

  • In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
  • Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
  • Stir in minced parsley before serving, and sprinkle with grated cheese.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 79.6 g, Cholesterol 14.3 mg, Fat 17.7 g, Fiber 14.4 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 784.7 mg, Sugar 2.8 g

CHICKEN & WHITE BEAN SOUP WITH SPINACH & PARMESAN



Chicken & White Bean Soup With Spinach & Parmesan image

This recipe, published in Fitness magazine, is from Rocco Dispirito, a chef and cookbook author and a Fitness magazine advisory board member. He has a cooking show, Rocco Gets Real, which will air on A&E in October 2008. He states that to make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together - and serve.

Provided by CookingONTheSide

Categories     Stocks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 (14 ounce) cans low sodium chicken broth
1 1/2 cups tomato and basil pasta sauce, plus
3 tablespoons tomato and basil pasta sauce
1 (15 ounce) can cannellini beans, rinsed and drained
3/4 teaspoon crushed red pepper flakes
3 boneless skinless chicken breasts, sliced thin
salt
pepper
6 ounces Baby Spinach, prewashed
1/2 cup chopped fresh basil
3/4 cup parmigiano-reggiano cheese, grated

Steps:

  • In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
  • Turn heat to low.
  • Season chicken breasts with salt and pepper; add to broth.
  • Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
  • Stir in baby spinach.
  • Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
  • Stir in basil; season with salt and pepper to taste.
  • Ladle soup into bowls and top with grated cheese.

ITALIAN CHICKEN WITH WHITE BEANS



Italian Chicken With White Beans image

I'm making this tonight-posted for the nutrition info. From the Sonoma Diet. The original recipe calls for cannellini, but I have Great Northern so that's what I'm using.

Provided by greengirl512

Categories     Chicken Thigh & Leg

Time 23m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup chopped onion
1 cup chopped carrot
1/2 cup thinly sliced celery
3 garlic cloves, minced
2 lbs boneless skinless chicken thighs
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 cup chicken broth
1/2 cup dry white wine
1 1/2 teaspoons dried Italian seasoning, crushed
1 (15 ounce) can great northern beans
1/4 cup grated parmesan cheese

Steps:

  • Instructions.
  • In a 3 1/2- or 4-quart slow cooker combine onion, carrots, celery, and garlic. Add chicken; season with salt and pepper. In a medium bowl stir together tomatoes, chicken broth, wine, and Italian seasoning. Pour over mixture in cooker. I'll bet you could make this with dry beans also, adding them here and maybe increasing the broth a little.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31/2 hours. Turn off cooker and stir in beans. Cover and let stand for 10 minutes.Unless, of course, you added dry beans at the beginning-then skip this step.
  • Using a slotted spoon, move chicken and vegetables to a serving dish, saving the cooking liquid. Drizzle chicken and vegetables with cooking liquid until moist. Top with Parmesan cheese.

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From cafedelites.com


CHICKEN AND WHITE BEAN SOUP WITH GREENS RECIPE | MYRECIPES
Step 1. Heat oil in a stockpot or Dutch oven over medium heat. Add leeks and garlic; cook, stirring occasionally, 3–4 minutes or until tender but not browned. Add carrots, and cook, stirring for 1 minute. Add broth, chicken, and rosemary; bring to a boil. Reduce heat, and simmer 5 minutes, skimming occasionally. Advertisement.
From myrecipes.com


FIND A RECIPE FOR BANGUS ALA POBRE ON TRIVET RECIPES: A RECIPE …
Easy Chicken Soup with Tomatoes and White Beans. eatsbyapril.com. This Easy Chicken Soup with Tomatoes and White Beans is a bowl full of cozy. Simple and healthy ingredients like chicken breast, canned plum tomatoes and cannellini beans come together deliciously! submitted by eatsbyapril. chickenrecipes; glutenfreerecipes; soup recipe; soups ...
From trivet.recipes


SPAR - CHICKEN, CHILLI, AND WHITE BEAN SOUP RECIPE
Place the chicken pieces in the pot, cover with lid and reduce heat to medium-low. Cook at a gentle boil for 20-25 minutes, or until chicken is cooked through. Remove the cooked chicken thighs from the pot and carefully shred the chicken with two forks or chop it finely. Return the chicken and any juices back to the pot with the remaining beans ...
From spar.co.za


INSTANT POT CHICKEN AND WHITE BEAN SOUP - FEASTING AT HOME
2017-11-27 Instructions. Turn the Instant Pot on, to the saute function and add the oil, onion, celery, and fresh garlic, and sauté 5 minutes until fragrant and tender. Add the remaining ingredients (except the lemon) – herbs, bay, beans, chicken breasts or thighs (leave whole), chicken stock or broth, salt and pepper.
From feastingathome.com


ITALIAN SAUSAGE SOUP WITH PASTA, WHITE BEANS AND KALE
Heat olive oil in a large heavy pot over medium heat, add sausage and break apart with a fork while browning. Cook until sausage is no longer pink. Add onion, celery, carrots and garlic. Stir over medium heat until vegetables begin to soften, about 5 …
From garlicandzest.com


CHICKEN & WHITE BEAN SOUP RECIPE | EATINGWELL
Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through ...
From eatingwell.com


CHICKEN SOUP WITH PASTA AND WHITE BEANS RECIPES
Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth.
From tfrecipes.com


WHITE BEAN SOUP WITH PASTA RECIPE | EATINGWELL
Directions. Put a large saucepan of water on to boil. Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute.
From eatingwell.com


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