Creamy Tuscan White Bean & Chicken Soup
Author: Alea
Recipe type: soup
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
- 1 tablespoon olive oil
- ½ cup diced onion
- ¼ cup diced or shredded carrots
- 2 garlic cloves, minced
- 3 - 4 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1¾ cups cooked cannellini beans (or 15 oz. can)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried sage
- ¼ teaspoon seasoned salt
- dash of pepper
- ¼ cup half & half
- 1 cup of spinach leaves, thinly sliced
- fresh sage leaves for garnish
- Freshly grated Parmesan for serving, if desired
- In a large pot, heat the olive oil and sauté the onion until translucent, about 4-5 minutes.
- Add the carrot and garlic and cook a minute longer.
- Add the chicken, broth, beans, spices, salt, and pepper. Bring to a boil, then lower flame and simmer over a medium-low heat for 15 minutes.
- Add the half & half and spinach. Stir to combine. Cook until spinach just begins to wilt, approximately 2 minutes.
- Serve with freshly grated Parmesan and garnish with fresh sage leaves.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=30126
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