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