Tuscan Chicken And White Bean Soup Recipes

TUSCAN CHICKEN AND WHITE BEAN SOUP

Steps:

• Place pancetta in a large stockpot and cook until some of the fat has been rendered out - about 6 to 8 minutes. Remove the pancetta with a slotted spoon and set it aside.
• Add the onion to the stockpot and cook until the onion starts to soften - about 6 minutes. Add the garlic, thyme, basil, rosemary and tomato paste, stir to blend well, and cook for another minute or two. Add the chicken stock, tomatoes, shredded chicken and beans to the pot and stir well.
• Simmer the soup for 30 minutes. While the soup is simmering, pre-heat a skillet over medium heat. Add olive oil and toast the cut side of the ciabatta rolls or slices in the skillet until nicely browned.
• Remove the soup from heat and stir in the spinach. Season to taste with salt and pepper. Serve the soup with some of the cooked pancetta sprinkled on top, some shards of Parmesan cheese (made by peeling the cheese with a potato peeler) and the toasted ciabatta bread.

TUSCAN CHICKEN AND BEANS

Steps:

• In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

HEARTY TUSCAN WHITE BEAN SOUP

Steps:

• Heat the oil in a 4 quart soup pot over medium heat.
• Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
• Add the chicken broth, tomatoes and bay leaf.
• Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
• Squeeze the water from the thawed spinach and add to the pot.
• Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
• Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
• Serve sprinkled with grated parmesan and/or pecorino romano.

TUSCAN CHICKEN SOUP

Steps:

• In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. , Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.

SUPER-TUSCAN WHITE BEAN SOUP

Steps:

• In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
• Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.
• Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
• Ladle soup into individual soup bowls. Top each with basil mixture.

TUSCAN CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a 5-quart Dutch oven over medium-low heat.
• Add onions, carrots and celery and cook, stirring frequently, until softened, about 6 to 8 minutes.
• Add garlic and dried red pepper flakes and cook, stirring, until fragrant, about 1 minutes.
• Add chicken broth, chicken thighs, beans, herbs and bring to a boil.
• Reduce to low and simmer for 20 to 25 minutes, until the chicken is cooked through.
• Remove from heat. Remove and discard herb springs.
• Transfer chicken thighs to a cutting board. Shred chicken into bite-sized pieces and set aside.
• Using a blender or food processor, puree 2 cups of the soup and return to the Dutch oven.
• Bring soup to a boil over medium heat.
• Add kale and reduce heat to low.
• Simmer for 5 minutes or until kale is tender.
• Add chicken and continue to simmer until hot, about 2 to 3 minutes.
• Ladle into serving bowls, Drizzle each with extra-virgin olive oil and garnish with shredded Parmesan cheese.

TUSCAN SUN WHITE BEAN CHICKEN SOUP #RSC

Steps:

• Heat oil in Dutch oven over medium-high heat. Add chicken, shallots and garlic, stirring until chicken is no longer pink. Stir in beans, broth, carrots, tomatoes and seasoning mix; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add spinach; simmer 2 to 3 minutes or until spinach is just wilted. Remove cheese rind. Ladle soup into serving bowls. Sprinkle with parmesan cheese.