Go Back
For this soup, you need: - 2 cups cooked chicken, shredded - 1 can (15 oz) white cannellini beans, drained and rinsed Using cooked chicken speeds up the process. You can use leftover chicken or store-bought rotisserie chicken. Cannellini beans add creaminess and protein to the soup. They are soft and mild, blending well with other flavors. Gather these fresh veggies: - 1 cup diced carrots - 1 cup diced celery - 1 onion, chopped - 3 cloves garlic, minced - 2 cups fresh kale, chopped These vegetables create a strong base. Carrots and celery add sweetness and crunch. Onion and garlic give depth to the flavor. Kale adds color and nutrition. It wilts nicely and makes the soup hearty. You will also need: - 4 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon red pepper flakes (adjust to taste) - 2 tablespoons olive oil - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley for garnish The chicken broth is the soup’s heart. It brings all flavors together. Thyme and rosemary add an earthy touch. Red pepper flakes add a hint of heat. You can adjust the amount to match your taste. Olive oil enhances the richness, while lemon juice brightens every bite. Finally, fresh parsley gives a pop of green and freshness. {{ingredient_image_1}} Start by heating two tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add one chopped onion, one cup of diced carrots, and one cup of diced celery. Stir these veggies for about 5 to 7 minutes. You want them soft but not brown. This step builds the flavor base for our soup. Next, add three minced garlic cloves to the pot. Cook them for 1 to 2 minutes. You’ll know it’s ready when the garlic smells amazing. Now it’s time to make the soup rich and hearty. Add 2 cups of shredded cooked chicken and a 15-ounce can of drained and rinsed white cannellini beans. Pour in 4 cups of low-sodium chicken broth. Then sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and ½ teaspoon of red pepper flakes. Stir the pot and bring the soup to a gentle simmer. This should take about 15 to 20 minutes. The flavors will blend beautifully during this time. After simmering, add 2 cups of chopped fresh kale to the pot. Let it cook for another 5 minutes until the kale wilts down. This adds color and nutrients to the soup. Don’t forget to season with salt, pepper, and the juice of one lemon. Taste your soup and adjust the seasoning if needed. Turn off the heat and let it rest for a few minutes. Finally, serve the soup hot. Garnish it with freshly chopped parsley for a burst of freshness. Enjoy your comforting bowl of Tuscan white bean chicken soup! To boost the soup's flavor, use fresh herbs. Fresh thyme and rosemary add great taste. You can also try adding a splash of white wine during cooking. This helps deepen the flavors. A squeeze of lemon juice brightens the soup, making it lively. Don't skip the red pepper flakes; they add a nice kick. Adjust the amount based on your spice level. Fresh parsley as a garnish adds color and freshness. For a creamy texture, mash some beans in the pot. This thickens the soup without adding cream. Use a potato masher for this step. Stirring often helps prevent sticking and promotes even cooking. If you want a chunkier soup, add fewer mashed beans. Also, remember to chop the kale finely. This ensures it wilts nicely and adds a pleasant bite. Feel free to swap out chicken for turkey or even tofu for a vegetarian twist. If you can't find cannellini beans, navy beans work well too. You can also add other veggies like zucchini or bell peppers for more color. If you have leftover cooked grains, like rice or quinoa, toss them in for extra body. Adjust seasoning to your taste. Cooking is all about making it yours! Pro Tips Quality Ingredients: Using high-quality, low-sodium chicken broth enhances the flavor of the soup significantly. Herb Variations: Feel free to experiment with other herbs, such as basil or oregano, to customize the flavor profile. Make it Ahead: This soup tastes even better the next day, so consider making a batch in advance! Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage. {{image_2}} To make a vegan version of Tuscan White Bean Chicken Soup, swap the chicken with more beans. Use 2 cans of white cannellini beans instead. Add extra veggies like zucchini or bell peppers for more texture. Replace chicken broth with vegetable broth. This keeps the rich flavor while being plant-based. This soup is naturally gluten-free. Just ensure your broth is gluten-free. If you use store-bought broth, check the label. You can add rice or quinoa for extra heartiness. These grains will soak up the flavors very well. If you like heat, add more red pepper flakes. Start with 1 teaspoon, then taste. If you want more, add it little by little. You can also include diced jalapeños or crushed red pepper. These additions will give your soup a nice kick. You can store Tuscan white bean chicken soup in the fridge. Make sure it cools down first. Use an airtight container for best results. The soup stays fresh for about 3 to 4 days. When you want to eat it again, just take it out and reheat it. Freezing this soup is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top, as it will expand when frozen. It will last up to 3 months in the freezer. When you are ready to enjoy, move it to the fridge the night before to thaw. Reheating is simple and quick. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat until it's hot. Stir often to avoid burning. If using the microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between, until hot. Enjoy your meal! Yes, you can make this soup in a slow cooker. Start by adding the olive oil, onion, carrots, and celery to the pot. Cook these for about 5-7 minutes on high. Then, add the garlic, shredded chicken, cannellini beans, chicken broth, thyme, rosemary, and red pepper flakes. Cook on low for 6-8 hours or high for 3-4 hours. Add the kale in the last 30 minutes of cooking. This method makes the soup rich and allows the flavors to blend well. I recommend using cooked chicken for this soup. You can use rotisserie chicken for ease. It adds great flavor and saves time. If you want to cook chicken from raw, use boneless, skinless chicken breasts or thighs. Just add them to the pot with the broth and cook until tender. Shred the chicken before serving for a nice texture. To thicken the soup, you have several options. One easy way is to mash some of the beans before adding them to the pot. This gives the soup a creamy texture. Another option is to add a cornstarch slurry. Mix equal parts cornstarch and cold water, then stir it in. Let the soup simmer for a few more minutes until it thickens. You can also reduce the soup by simmering it longer to concentrate the flavors. This post detailed the steps to make Tuscan White Bean Chicken Soup. We covered key ingredients like chicken, beans, and fresh vegetables. You learned how to prepare the base and add flavor with seasonings. I shared tips for texture, substitutions, and delicious variations, plus storage and reheating advice. Enjoy experimenting with different options and flavors. Soup brings warmth and comfort. It's a simple dish that anyone can make.

Tuscan White Bean Chicken Soup

A hearty and flavorful soup made with shredded chicken, white beans, and fresh kale, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) white cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 onion chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 0.5 teaspoon red pepper flakes
  • 2 cups fresh kale, chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 lemon juice
  • for garnish fresh parsley

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the shredded chicken, drained cannellini beans, chicken broth, thyme, rosemary, and red pepper flakes to the pot. Bring the mixture to a gentle simmer.
  • Let it cook for approximately 15-20 minutes, allowing the flavors to meld.
  • Add the chopped kale to the soup and continue to simmer for another 5 minutes, until the kale is wilted and tender.
  • Season the soup with salt, pepper, and lemon juice to taste.
  • Remove from heat and let it rest for a few minutes before serving.
  • Serve hot, garnished with freshly chopped parsley for a pop of color and freshness.

Notes

Adjust the red pepper flakes to your desired spice level.
Keyword beans, chicken, healthy, kale, soup