My Hearty Tuscan White Bean Soup

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My Hearty Tuscan White Bean Soup

A rich, comforting, and rustic Italian-inspired soup made with tender white beans, shredded chicken, fresh herbs, and a creamy, savory broth. This hearty dish is perfect for cozy dinners, meal prep, or when you want something nourishing and satisfying.

 Description

This Tuscan-style soup combines creamy white beans, juicy shredded chicken, celery, herbs, and a lightly creamy broth. It has a comforting texture—thick but still brothy—with layers of garlic, Italian herbs, and subtle richness. It’s filling enough to be a full meal yet light enough to enjoy year-round.

Ingredients

Main Ingredients:

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 2–3 garlic cloves, minced

  • 2 celery stalks, chopped

  • 2 cups cooked shredded chicken

  • 2 (15 oz) cans white beans (Cannellini or Great Northern), drained & rinsed

  • 4 cups chicken broth

  • 1 cup half-and-half (or heavy cream for richer texture)

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

  • ¼ teaspoon red pepper flakes (optional)

  • Salt and black pepper to taste

  • ¼ cup grated Parmesan cheese

  • Fresh parsley for garnish

 Instructions

  1. Sauté the Base:
    Heat olive oil in a large pot over medium heat. Add onion and celery. Cook until softened (about 5 minutes). Add garlic and cook 30 seconds more.

  2. Add Beans & Broth:
    Stir in white beans, chicken broth, thyme, oregano, and red pepper flakes. Bring to a gentle boil, then reduce to simmer for 10–15 minutes.

  3. Add Chicken & Cream:
    Stir in shredded chicken and half-and-half. Simmer another 5–7 minutes.

  4. Finish:
    Stir in Parmesan cheese. Adjust salt and pepper to taste.

  5. Serve:
    Garnish with fresh parsley and extra Parmesan if desired. Serve warm with crusty bread.

 Recipe Notes

  • For thicker soup: Mash ½ cup of beans before adding.

  • For lighter version: Use milk instead of cream.

  • Rotisserie chicken works great for convenience.

  • Fresh herbs can replace dried (double the amount).

🔥 Tips for Best Flavor

✔ Use good-quality broth
✔ Let soup simmer gently — don’t boil hard after adding cream
✔ Add a squeeze of lemon at the end to brighten flavors
✔ Toast bread with olive oil and garlic for dipping

🍽 Servings

  • Makes: 4–6 servings

  • Prep Time: 10 minutes

  • Cook Time: 25–30 minutes

  • Total Time: ~40 minutes

Nutritional Information (Approximate Per Serving)

  • Calories: 350–400

  • Protein: 28g

  • Carbohydrates: 30g

  • Fiber: 7g

  • Fat: 15g

  • Sodium: Depends on broth used

Health Benefits

  • White Beans: High in fiber, supports digestion & heart health

  • Chicken: Lean protein for muscle support

  • Garlic & Herbs: Anti-inflammatory and immune-supporting properties

  • Celery: Contains antioxidants and supports hydration

 Q & A

Q: Can I make this vegetarian?
Yes! Omit chicken and use vegetable broth. Add spinach or kale for extra texture.

Q: Can I freeze it?
Yes, but freeze before adding cream for best texture. Add cream after reheating.

Q: Can I make it in a slow cooker?
Yes. Add all ingredients except cream and cheese. Cook on low 4–6 hours. Stir in cream and cheese at the end.

Q: How long does it last in the fridge?
3–4 days in an airtight container.

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