Tuscan Chicken Bean Soup

Tuscan chicken bean soup will make you feel like you’re in a small village outdoor cafe in the heart of Tuscany! Full of Mediterranean love!

Tuscan Chicken Soup with Spinach

Having traveled to Italy multiple times in my life. I feel like I’m very familiar with this healthy Mediterranean food. 

Choked full of fresh vegetables, and maybe things you’ve rarely used, this Tuscan chicken soup with spinach is absolutely divine! 

And, here’s another soup, meatless, ,and choked full of vegetables, Split Pea Soup!

Glorious Tuscan Chicken Soup

If you want to precook your white beans, by all means do it. Some of us prefer the convenience of the canned white beans (try to buy organic), which makes this recipe so much simpler. 

You can use your choice of the white bean: cannellini, Navy or Great Northern. They’re all delicious. Full of fiber and healthy for us. 

Tuscan Chicken Soup with Pasta

I prefer not to add pasta to this recipe. Why? Well, I think it limits how we can serve it. 

For instance, I’m serving it over a thick piece of Italian toasted bread that’s saturated with the broth of the soup making it so easy and simple to cut with your spoon. 

You could also serve on a small scoop of your favorite pasta. My preference for pasta for this soup would be penne pasta. 

Chicken Toscana Soup

When we travel to Italy, we love to immerse ourselves in the culture for two or three weeks. That means we meander and explore the nearby villages of Tuscany.

Our midday meal is typically our ‘big’ one. Finding a small restaurant isn’t difficult. And, you can always be assured that the food is fresh, like Grandma’s cooking and insanely delicious. 

Tuscan Style Soup

Many of my soups have been inspired by my many many trips to Italy. 

For instance, if you’ve not tried my Tuscan Potato Soup, oh, my goodness, it’s got rich deep flavors that exude in every bite! 

Slow Cooker Tuscan Chicken

There’s nothing complicated or time-consuming about this recipe. That is, IF you have your bone broth prepared and your chicken meat. 

If you want to make your own bone broth, then check this recipe for bone broth and substitute a whole or half chicken. In my case, I actually used 6 drumsticks to make the broth and get the meat for the soup. 

Yes, you can certainly do that in a slow cooker, InstaPot or Multi-Cooker. And, you can make in advance and freeze the broth and meat (separately) if you like. 

Best Tuscan Chicken Soup Recipe

Because of all the richness and flavor from all the array of vegetables in this soup, the seasoning mixture that you’ll need is minimal. 

The nutritional yeast adds more than flavor and a nutty cheese taste, it also adds lots of B vitamins. It’s a staple in my pantry, and I cook with it often. Check out some of my other recipes using nutritional yeast.

Tuscan Chicken Easy

Yes, this is a bowl of healthy that’s Tuscan-inspired and made from loving memories that I always have of Italy. 

Believe me, we’ll be traveling again to Italy for a longer stay in 2023. While we’ve seen all the museums, landmarks, historical places of the larger cities, we’re now content to rent a villa or small apartment in the heart of Tuscany, shop at the outdoor markets, explore the rich history of small villages, meet amazing people, eat in restaurants that aren’t anything but fabulous because it’s authentic Italian cooking usually handed down for generations. 

Yes, this is our idea of a vacation! xoxx ally

Tuscan Chicken Bean Soup

Yield: Feeds 8+

Print

Ingredients

• 4 Tbl. extra virgin olive oil
• 4 garlic cloves, peeled and mashed
• 1 sweet onion, medium size, diced
• 48-56 oz. chicken bone broth, homemade or Kettle & Fire, see notes below
• 1/2 tsp. red chili flakes
• 1 1/2 tsp. salt
• 1 tsp. coarse ground pepper
• 1/4 cup nutritional yeast
• 1 1/2 cups carrots, diced
• 1 cup celery, leaves primarily and some of the stalks, sliced
• 1 1/2 cups fennel, sliced, with some of the stems and fronds sliced
• 1 cup radicchio, thinly sliced like coleslaw
• 3 cans (15 oz.) white beans, drained and rinsed
• 1 cup fresh basil leaves, packed
• 3-4 cups chicken meat, pulled and roughly shredded
• 2 cups fresh baby spinach, packed

Instructions

1. Mix the red chili flakes, salt, pepper and nutritional yeast in a small bowl. Set aside.
2. In a large Dutch oven or large braising pan over medium high heat, put the olive oil. Add the garlic and onions and saute until your smell the fragrance of them.
3. Add the carrots and celery. Blend, Reduce heat to medium. Cover and cook about 3-4 minutes. Add the fennel and raddicchio, blend, cover and cook another 2-3 minutes.
4. Add the chicken bone broth, beans, basil, chicken meat and blend. Add the spice mixture and blend. Reduce heat to medium low. Cover and cook for about 25 to 30 minutes.
5. When ready to serve, add the spinach. Toss and blend in. Remove from heat. Cover with the lid and let the spinach wilt. Ready to serve!

Notes

Please check my Kettle and Fire discount at this link. 20% your order. Use discount code ALLYSKITCHEN at checkout.

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