Cozy Creamy Tuscan Chicken Soup With Cannellini Beans
This cozy, creamy Tuscan-style white bean soup with chicken has tons of flavor from sun-dried tomatoes, herbs, spices and a little white wine or lemon juice to keep it bright. Partially mashed cannellini beans and a little cream added to finish off this super-satisfying soup. The ultimate comfort food for soup season!
Servings: 6
Calories: 485kcal
Ingredients
- 1 lb boneless skinless chicken breast or thighs chopped into ½” pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon anise seed
- 1 cup medium yellow onion ¼" diced
- 1 cup carrot ¼" diced
- 3 cloves garlic minced
- ¼ teaspoon chili pepper flakes or to taste
- ½ cup sun-dried tomatoes thinly sliced
- ¼ cup white wine or 1 tablespoon lemon juice
- 6 cups chicken broth
- 2 cans 425 g / 15 oz each cannellini beans, drained and rinsed
- 1 bay leaf
- 1 cup heavy cream
- 1 cup grated parmesan cheese 4 oz plus more for serving
- 2 cups packed baby spinach
- ½ cup chopped fresh parsley optional
Instructions
- Place a large dutch oven (or large pot) over medium-high heat. Add olive oil.
- Season chicken with salt and pepper. Add the chicken to the pot and fry, flipping once, until chicken is lightly browned on both sides, about 7-10 minutes. Remove chicken to a plate and set aside.
- Reduce to medium heat. Add the diced onion and cook until soft, about 4-5 minutes. Stir in Italian seasoning, anise seed, garlic, pepper flakes, and sun-dried tomatoes and fry until the garlic and herbs are fragrant, about 1 minute.
- Add the white wine or lemon juice, chicken broth, beans, chopped carrots and bay leaf. Bring to a simmer over medium heat, then reduce to medium low for 15 minutes.
- Return the chicken to the pot and simmer for 10 more minutes and mash some of the beans with a potato masher or fork for thicker, creamier soup if you like.
- Stir in the cream, parmesan, spinach and ¼ cup of the parsley. Let the cheese melt and the spinach wilt, then season with additional salt and pepper to taste.
- Serve the soup while hot with extra parsley, parmesan, and a drizzle of olive oil sprinkled over each bowl. Add crusty bread for dunking.
Notes
If using water instead of chicken stock or broth, season with extra salt to taste.
Store leftovers in an airtight container in the fridge for 3–4 days, or freeze for up to 3–4 months.
Nutrition
Calories: 485kcal | Carbohydrates: 38g | Protein: 34g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 2003mg | Potassium: 918mg | Fiber: 10g | Sugar: 8g | Vitamin A: 5792IU | Vitamin C: 18mg | Calcium: 327mg | Iron: 6mg