Italian Chicken Soup With Kidney Beans Recipes

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ITALIAN CHICKEN AND BEAN SOUP



Italian Chicken and Bean Soup image

Add something spicy to your Italian dinner! Enjoy this tasty skillet soup made using chicken, beans, pasta and veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
1/2 pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1/2 teaspoon Italian seasoning
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
2 cups water
1/2 cup uncooked small pasta shells
1/2 cup uncooked juniorettes (small spiral pasta)
1 small red bell pepper, coarsely chopped (1/2 cup)
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 medium zucchini, coarsely chopped (2 cups)

Steps:

  • Heat oil in 3-quart saucepan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon of the Italian seasoning. Cook and stir 3 to 5 minutes or until browned.
  • Add broth and water. Heat to boiling. Add pasta and bell pepper. Heat to boiling; reduce heat. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender.
  • Stir in remaining 1/4 teaspoon Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender.

Nutrition Facts : Calories 375, Carbohydrate 53 g, Cholesterol 35 mg, Fat 1, Fiber 9 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1400 mg

SLOW-COOKER ITALIAN CHICKEN STEW



Slow-Cooker Italian Chicken Stew image

Looking for a slow cooked dinner? Then check out this hearty chicken stew made with kidney beans and Progresso® cannellini beans. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h20m

Yield 4

Number Of Ingredients 12

4 boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1 (19-oz.) can Progresso™ Cannellini Beans, drained, rinsed
1 (15.5 or 15-oz.) can Progresso™ kidney beans, drained, rinsed
1 (14.5-oz.) can diced tomatoes, undrained
1 cup chopped celery
1 cup (2 medium) sliced carrots
2 small garlic cloves, coarsely chopped
1 cup water
1/2 cup dry red wine
3 tablespoons tomato paste
1 tablespoon sugar
1 1/2 teaspoons dried Italian seasoning

Steps:

  • In 3 1/2 to 4-quart Crock-Pot® slow cooker, combine chicken, cannellini beans, kidney beans, tomatoes, celery, carrots and garlic; mix well.
  • In medium bowl, combine all remaining ingredients; mix well. Pour over chicken and vegetables; mix well.
  • Cover; cook on low setting for 8 to 10 hours or on high setting for 5 to 6 hours or until vegetables are tender.

Nutrition Facts : Calories 410, Carbohydrate 50 g, Cholesterol 75 mg, Fiber 12 g, Protein 39 g, SaturatedFat 1 g, ServingSize 1 3/4 Cups, Sodium 690 mg, Sugar 9 g

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