I have a good one for you today. This Tuscan Chicken & White Bean Soup is a hearty soup that eats like a stew. Full of flavor, beans & pasta. My kind of meal.
This is one of those last-minute dishes you can throw together in a hurry. In less than an hour, you can offer your family a wholesome meal. They’ll think you’ve been cooking for hours.
The list of ingredients for your Tuscan Chicken & White Bean Soup includes items you may already have in your fridge and pantry.
- Chopped smoked bacon – I use several slices of thick smoked bacon, it adds just the right amount of saltiness and flavor to the final dish. If you’re not concerned about the higher sodium-level, pancetta could also be used in this recipe.
- Boneless chicken thighs – I prefer using chicken thighs rather than breast meat for this soup. The thighs impart a natural richness and tend to stay tender & delicious when simmered.
- Onion & garlic – White, yellow or sweet onions may be used. As always, fresh garlic cloves are best. Onion is chopped, garlic is minced.
- Fresh plum tomato – These tomatoes are typically available year-round. You can replace them with the same amount of canned tomatoes, that are measured after draining off most of the liquid.
- Fresh oregano – The fresh variety has a peppery, assertive flavor that tends to mellow when cooked. If you prefer to use dried oregano, keep in mind that it has a more concentrated, slightly bitter flavor. In place of the two tablespoons of fresh chopped herb, use a scant two teaspoons of the dried oregano.
- Freshly ground black pepper
- Chicken broth – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that instead.
- Uncooked orzo – You can’t go wrong with a good-quality imported pasta. If you have gluten intolerant folks at your table, replace it with gluten-free orzo and you have a safe pot of soup for the whole crowd.
- Cannellini beans – Any similar Italian bean will work here. For convenience, I use rinsed & strained canned beans. If you prefer (and have the time) feel free to use prepared dried beans.
- Chopped fresh flat-leaf parsley – Always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness. Adds a brightness to the final dish. Save some to sprinkle over each bowl when serving.
- White wine vinegar – The acidity of white wine vinegar will help to balance and enhance the flavors.
There’s not too much prep on this one. If you’re super organized, you can actually prep as you go. The first step is to crisp up that bacon. The residual bacon fat will remain in the pan and flavor the remaining ingredients. So tasty.
- Place a large saucepan or Dutch Oven over medium heat.
- Add the bacon and cook for 5 minutes or until crisp.
- Remove the bacon from the pan, reserving the drippings in the pan.
- Set the bacon aside.
- Add the chicken pieces to the drippings in pan and sauté for 6 minutes.
- Remove chicken from pan, once again reserving the drippings in the pan.
- Add the chopped onion and minced garlic to pan.
- Cook 4 minutes or until tender.
- Add the chopped tomato, fresh oregano, and pepper.
- Cook for one minute, stirring constantly.
- Return the bacon and chicken to the pan.
- Stir in the chicken broth, scraping the pan to loosen browned bits.
- Bring to a boil.
- Add the orzo and cook for 9 minutes or until al dente.
- Add the beans; simmer for 2 minutes or until heated through.
Use any type of orzo here – even gluten-free. By making that one change, you can now offer this goodness to your gluten-free loved ones.
- Remove from the heat.
- Stir in the fresh parsley along with the white wine vinegar.
This will generously feed a family of four.
Feel free to double or triple the recipe. No one will mind if there’s some left over for tomorrow.
This Tuscan Chicken & White Bean Soup is the perfect last minute meal.
Try this on a weeknight …when there’s a chill in the air and you’ve had a crazy busy day. Just add some crusty bread and a salad of bitter greens.
Your family will thank you.
tuscan chicken & white bean soup
This rustic soup is hearty and flavorful. Perfect for a quick weeknight meal. It all comes together in one pot.
Ingredients
- 2 thick slices smoked bacon, chopped
- 12 ounces boneless chicken thighs, trimmed and cut into 1-inch pieces
- 1/2 cup chopped onion (about 2.5 ounces)
- 1 garlic clove, minced
- 1 cup chopped plum tomato (about 6.5 ounces)
- 2 tablespoons chopped fresh oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (46-ounce) can chicken broth
- 2/3 cup uncooked orzo (or gluten-free orzo)
- 1 (15-ounce) can cannellini beans, rinsed & drained
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon white wine vinegar
Instructions
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Cook bacon in a large saucepan or Dutch oven over medium heat for 5 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.
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Add chicken pieces to the drippings in pan; sauté 6 minutes. Remove chicken from pan, once again reserving the drippings in the pan. Add the chopped onion and minced garlic to pan; cook 4 minutes or until tender. Add chopped tomato, fresh oregano, and pepper; cook for 1 minute, stirring constantly. Return the bacon and chicken to the pan.
-
Stir in the chicken broth, scraping pan to loosen browned bits. Bring to a boil. Add the orzo, and cook for 9 minutes or until al dente. Add the beans; simmer for 2 minutes or until heated through.
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Remove from the heat. Stir in the fresh parsley and the white wine vinegar.
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