Tuscan Chicken And White Bean Soup Recipes

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Steps:

• Heat the oil in a 4 quart soup pot over medium heat.
• Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
• Add the chicken broth, tomatoes and bay leaf.
• Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
• Squeeze the water from the thawed spinach and add to the pot.
• Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
• Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
• Serve sprinkled with grated parmesan and/or pecorino romano.

Steps:

• Heat oil in Dutch oven over medium-high heat. Add chicken, shallots and garlic, stirring until chicken is no longer pink. Stir in beans, broth, carrots, tomatoes and seasoning mix; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add spinach; simmer 2 to 3 minutes or until spinach is just wilted. Remove cheese rind. Ladle soup into serving bowls. Sprinkle with parmesan cheese.

Steps:

• Heat olive oil in a 5-quart Dutch oven over medium-low heat.
• Add onions, carrots and celery and cook, stirring frequently, until softened, about 6 to 8 minutes.
• Add garlic and dried red pepper flakes and cook, stirring, until fragrant, about 1 minutes.
• Add chicken broth, chicken thighs, beans, herbs and bring to a boil.
• Reduce to low and simmer for 20 to 25 minutes, until the chicken is cooked through.
• Remove from heat. Remove and discard herb springs.
• Transfer chicken thighs to a cutting board. Shred chicken into bite-sized pieces and set aside.
• Using a blender or food processor, puree 2 cups of the soup and return to the Dutch oven.
• Bring soup to a boil over medium heat.
• Add kale and reduce heat to low.
• Simmer for 5 minutes or until kale is tender.
• Add chicken and continue to simmer until hot, about 2 to 3 minutes.
• Ladle into serving bowls, Drizzle each with extra-virgin olive oil and garnish with shredded Parmesan cheese.