Tuscan Chicken Soup
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings.
Change up your traditional chicken soup by adding delicious white kidney beans. It is also a great way to use up cooked chicken. —Rosemary Goetz, Hudson, New York
Ingredients
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1 small onion, chopped
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1 small carrot, sliced
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1 tablespoon olive oil
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2 cans (14-1/2 ounces each) chicken broth
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1 cup water
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3/4 teaspoon salt
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1/4 teaspoon pepper
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1 can (15 ounces) cannellini beans, rinsed and drained
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2/3 cup uncooked small spiral pasta
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3 cups thinly sliced fresh escarole or spinach
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2 cups shredded cooked chicken
Directions
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1.
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil.
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2.
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.
Nutrition Facts
1-1/2 cups: 329 calories, 10g fat (2g saturated fat), 67mg cholesterol, 1542mg sodium, 30g carbohydrate (3g sugars, 6g fiber), 28g protein.
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