Tuscan Style Chicken & White Bean Soup

Tuscan Style Chicken & White Bean Soup is a delicious way to turn a little leftover chicken into something completely new! Take your typical chicken soup in a different direction, and enjoy the filling fresh flavor.

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Yes, I’m on a roll with leftover chicken soup recipes lately. In my defense, however: It’s winter, I shoveled an awful lot of snow yesterday, and soup was pretty much required. But, I took it in a different direction today with this Tuscan Style Chicken & White Bean Soup.

Jazz up your soup with Parmesan cheese and a squeeze of fresh lemon juice, which helps bring out all of the flavor. Pack in your protein and veggies, too: Beans, chicken, carrots, celery, spinach, onion, garlic… soup is definitely good food, when you pack in the whole foods.

Tuscan Style Chicken & White Bean Soup

Ingredients

1 Tbsp olive oil
1 small-to-medium onion, diced
2 medium carrots, diced
2 stalks celery, chopped
1 Tbsp minced garlic (about six cloves)
32 oz box chicken broth
3 cups water
2 cans Cannellini beans, rinsed and drained
2 cups chopped cooked chicken
2 tsp thyme
1 tsp rosemary, slightly crushed in your fingers
1 tsp oregano
1 tsp parsley
1 bay leaf
Sea salt, to taste
Black pepper, to taste
4 oz fresh spinach
Juice of 1/4-1/2 a small lemon
Shredded Parmesan to top (optional, but recommended)

Directions

Peel and dice the carrots. Cut up the celery, onion, and garlic.

Heat olive oil in a Dutch oven over medium heat for one minute, then add the carrots, celery and onion. Saute for seven minutes, stirring occasionally.

While the veggies are cooking, rinse and drain the beans.

Stir garlic into the pot and continue to saute briefly. Stir in the broth, water, beans, chicken, and spices.

Increase the heat under the pot and bring soup to a boil. Stir, reduce heat, and simmer for 30 minutes, stirring occasionally. Remove and discard the bay leaf.

Stir in lemon juice to taste. Taste the soup and add in a little more sea salt and/or pepper, if desired. Stir in the spinach until just wilted.

Serve your Tuscan chicken soup topped with shredded Parmesan (highly recommended).

Note: This soup is very full of “stuff.” If you prefer more broth in yours, omit one of the cans of beans and/or add morel chicken broth, as desired.

Fresh and filling

This Tuscan style soup is so fresh and filling; just that little squeeze of lemon juice at the end brightens up all the flavors. Plus, it’s pretty! A colorful soup brightens up a cold winter’s day — so much so, that I had it for both lunch and dinner yesterday.

Tuscan style chicken & white bean soup is naturally gluten free. Oh, and don’t be intimidated by the length of the ingredient list; many of them are just basic spices that work together to give the soup its depth of flavor. Enjoy!

More leftover chicken soup ideas?

Here are several more soupy options for your leftover chicken:

• Tortellini soup with chicken
• Easy salsa verde chicken soup
• Leftover chicken taco soup
• Easy leftover chicken soup

Think of leftovers as ingredients, and explore so many different ways to make them into something completely new!

Tuscan Style Chicken & White Bean Soup, printable recipe

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Tuscan Style Chicken & White Bean Soup

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Tuscan Style Chicken & White Bean Soup is a delicious way to turn a little leftover chicken into something completely new! Take your typical chicken soup in a different direction, and enjoy the filling fresh flavor.

Course dinner

Cuisine soup

Keyword chicken soup, gluten free, leftover chicken, soup, tuscan chicken soup, tuscan style chicken soup, white beans

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8

Author Rachel Singer

Equipment

dutch oven

chef’s knife

Ingredients

• 1 Tbsp olive oil
• 1 small-to-medium onion diced
• 2 medium carrots diced
• 2 stalks celery chopped
• 1 Tbsp minced garlic about six cloves
• 32 oz box chicken broth
• 3 cups water
• 2 cans Cannellini beans rinsed and drained
• 2 cups chopped cooked chicken
• 2 tsp thyme
• 1 tsp rosemary slightly crushed in your fingers
• 1 tsp oregano
• 1 tsp parsley
• 1 bay leaf
• Sea salt to taste
• Black pepper to taste
• 4 oz fresh spinach
• Juice of 1/4-1/2 a small lemon
• Shredded Parmesan to top optional, but recommended

Instructions

• Peel and dice the carrots. Cut up the celery, onion, and garlic.
• Heat olive oil in a Dutch oven over medium heat for one minute, then add the carrots, celery and onion. Saute for seven minutes, stirring occasionally.
• While the veggies are cooking, rinse and drain the beans.
• Stir garlic into the pot and continue to saute briefly. Stir in the broth, water, beans, chicken, and spices.
• Increase the heat under the pot and bring soup to a boil. Stir, reduce heat, and simmer for 30 minutes, stirring occasionally. Remove and discard the bay leaf.
• Stir in lemon juice to taste. Taste the soup and add in a little more sea salt and/or pepper, if desired. Stir in the spinach until just wilted.
• Serve your Tuscan chicken soup topped with shredded Parmesan (highly recommended).

Notes

This soup is very full of “stuff.” If you prefer more broth in yours, omit one of the cans of beans and/or add morel chicken broth, as desired.

Recipes in the real world

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!