My Hearty Tuscan White Bean Soup Recipe

This hearty Tuscan White Bean Soup is warm, flavorful, and perfect for cozy meals. It’s made with tender chicken, creamy white beans, and fresh vegetables, all simmered to create a comforting dish that is both nutritious and filling.

Ingredients:

For the Soup:
- 1 lb (450g) boneless, skinless chicken breasts (or thighs for more flavor)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) white beans (such as cannellini or great northern beans), drained and rinsed
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tsp ground thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 bay leaf (optional)
- Fresh parsley or thyme for garnish (optional)

Instructions:

Cook the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side until golden brown. Remove the chicken and set it aside to cool.
Sauté the Vegetables:
- In the same pot, add the chopped onion and celery. Sauté for about 5 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Prepare the Soup Base:
- Add the chicken broth to the pot, scraping up any bits stuck to the bottom of the pot. Add the white beans, thyme, oregano, and bay leaf. Stir to combine.
Shred the Chicken:
- While the soup is simmering, shred the cooked chicken using two forks. Add the shredded chicken back into the pot.
Simmer:
- Bring the soup to a gentle simmer, and cook for about 20-25 minutes, allowing the flavors to blend together.
Finish the Soup:
- Reduce the heat and stir in the heavy cream. Simmer for an additional 5-10 minutes, adjusting the seasoning with salt and pepper to taste. Remove the bay leaf before serving.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley or thyme. Serve with crusty bread for a complete meal.

Notes & Tips:

Creaminess: You can substitute the heavy cream with Greek yogurt or coconut milk for a lighter option.
Flavor Adjustments: If you like a bit of heat, add red pepper flakes to taste. You can also enhance the flavor by adding a splash of white wine during the sautéing step.
Make Ahead: This soup can be made ahead and stored in the refrigerator for 3-4 days. The flavors actually improve after sitting overnight!
Vegetarian Option: Omit the chicken and use vegetable broth for a vegetarian version. You can add extra beans or use tofu for protein.

Nutritional Info (Per Serving) (Approx. 6 servings):

Calories: 350 kcal
Protein: 30g
Fat: 18g
Carbohydrates: 25g
Fiber: 8g
Sugar: 4g

Benefits:

High in Protein: The chicken and beans provide a great source of protein, helping with muscle repair and growth.
Rich in Fiber: The white beans offer a good amount of fiber, supporting digestion and heart health.
Low-Carb & Filling: This soup is naturally low in carbs, making it suitable for low-carb or keto diets, while still keeping you full and satisfied.
Anti-Inflammatory: The combination of thyme, oregano, and garlic provides natural anti-inflammatory benefits, helping to boost your immune system.

Q&A:

Can I freeze this soup?
- Yes! This soup freezes well. Just allow it to cool completely before transferring it to airtight containers. It can be frozen for up to 3 months. Reheat it on the stove and stir in some extra cream if needed when reheating.
Can I use canned chicken for this recipe?
- While fresh chicken is preferred for the best flavor and texture, you can use canned chicken if you’re in a pinch. Just ensure to drain and shred it before adding it to the soup.
Can I make this in a slow cooker?
- Yes! Simply add the chicken, vegetables, beans, spices, and broth to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken and add cream toward the end of the cooking process.