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Tuscan Chicken Soup

Change up your traditional chicken soup by adding delicious white kidney beans. It is also a great way to use up cooked chicken. —Rosemary Goetz, Hudson, New York
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 small onion, chopped
  • 1 small carrot, sliced
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup water
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2/3 cup uncooked small spiral pasta
  • 3 cups thinly sliced fresh escarole or spinach
  • 2 cups shredded cooked chicken

Directions

  • 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.
Nutrition Facts
1-1/2 cups: 329 calories, 10g fat (2g saturated fat), 67mg cholesterol, 1542mg sodium, 30g carbohydrate (3g sugars, 6g fiber), 28g protein.

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