Why I Love This Recipe

This creamy Tuscan white bean soup is what cozy dinner dreams are made of. It has savory Italian chicken, creamy cannellini beans, plenty of veggies, and a rich tomato herb broth finished with cream, fresh kale, and Parmesan. Every spoonful is hearty, flavorful, and satisfying, but it still comes together easily enough for a regular weeknight.

Enjoying The Leftovers

A container of this soup waiting in the fridge makes lunch the next day feel like something to look forward to.

Storing

Store the soup in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits, so you can stir in a splash of chicken stock when reheating if needed.

Reheating

Warm the soup gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30 to 60 second intervals until heated through. Finish with freshly grated Parmesan before serving.

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Tuscan White Bean Soup

This Italian Chicken White Bean Soup is made with ground chicken, cannellini beans, vegetables, kale, and a creamy herb broth finished with Parmesan for a hearty, cozy, high-protein meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

  • 1 lb ground Italian chicken
  • 3 cans cannellini beans, rinsed and drained
  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • 1 yellow onion, diced
  • 4 cups chicken stock
  • 1/2 cup half and half
  • 2 bay leaves
  • 1 tbsp minced garlic
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tbsp avocado or olive oil
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 handful of kale
  • 1/4 cup parmesan cheese
US – M

Instructions

  • Heat the oil in a large Dutch oven or pot over medium-high heat. Add the ground chicken and cook for 5-7 minutes, breaking it apart as it browns.
  • Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables begin to soften.
  • Stir in the Italian seasoning, red pepper flakes, salt, pepper, garlic, and tomato paste. Cook for 1-2 minutes, stirring frequently, until fragrant and the tomato paste has darkened slightly.
  • Add the beans, chicken stock, and bay leaves. Stir everything together, then cover and bring to a gentle simmer. Cook for 15-20 minutes to allow the flavors to come together.
  • Remove the bay leaves and take the pot off the heat. Stir in the half and half and chopped kale. Let the soup sit for a few minutes until the kale has wilted.
  • Ladle into bowls and top with freshly grated Parmesan cheese before serving.

Equipment

dutch oven
measuring cups
cutting board
pyrex measuring cups

Nutrition Per Serving

Calories: 385kcal | Carbohydrates: 44g | Protein: 31g | Fat: 13g | Fiber: 12g | Calcium: 237mg | Iron: 6mg