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.
It may be a false alarm. Not sure yet but I think soup season has arrived. We’re certain to have some more warm days in the forecast, but for today I claim it to be official. If the mid-day high is in the 60’s, that’s all I need.
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.
As I mentioned, this one comes together quickly. So glad to have found this Cooking Light recipe.
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
Adapted from Cooking Light
This rustic soup is hearty and flavorful. Perfect for a quick weeknight meal.
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
-
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.
-
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.
-
Remove from the heat. Stir in the fresh parsley and the white wine vinegar.
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