Creamy Tuscan White Bean & Chicken Soup
Author: 
Recipe type: soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Directions
  1. In a large pot, heat the olive oil and sauté the onion until translucent, about 4-5 minutes.
  2. Add the carrot and garlic and cook a minute longer.
  3. 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.
  4. Add the half & half and spinach. Stir to combine. Cook until spinach just begins to wilt, approximately 2 minutes.
  5. Serve with freshly grated Parmesan and garnish with fresh sage leaves.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/creamy-tuscan-white-bean-and-chicken-soup/