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tuscan chicken & white bean soup

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.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Rosemary Stelmach

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

  1. 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.

  2. 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. 

  3. 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. 

  4. Remove from the heat.  Stir in the fresh parsley and the white wine vinegar.