Tuscan Chicken White Bean and Spinach Soup

It’s been a really cold winter here in New England this year, so I’ve been in the kitchen preparing an abundance of cozy soups to keep us warm. Today I am sharing a quick and easy Tuscan style soup recipe that tastes as if its been simmered all day. You will savor this flavorful blend of vegetables, white beans, chicken, and spices all nestled in a hearty broth.

Served with a garnish of parmesan cheese, if desired (omit parmesan for dairy free version), and crusty Italian bread creates a warming and satisfying meal.

Ingredients:

• 2 Tbsp olive oil
• 2 cups diced chicken breast
• 1/2 medium onion, diced
• 2 medium celery stalks, diced
• 2 carrots, diced
• 2 potatoes, diced
• 2 garlic cloves, minced
• 1/3 cup rice pasta mini shells (or similar)
• 1/2 can cannellini beans, drained and rinsed.
• 1 1/2 cups baby spinach (or kale).
• 4 cups low sodium chicken broth
• 1/3 cup potato flakes (such as Bob’s Red Mill)
• 1/2 tsp Italian seasoning
• Salt & pepper to taste
• Grated Parmesan cheese (optional as garnish, omit for dairy free)

Instructions:

• In a medium stockpot heat olive oil, then add diced chicken and saute for about 4 minutes.
• Add in the onion and and continue cooking for approx. 5 minutes, until the onion is tender.
• Add in the garlic. Cook and stir for 1 minute.
• Add in the celery, carrots and potatoes. Stir together and the pour in the broth.
• Add in the beans, pasta shells, potato flakes, and the Italian seasoning.
• Bring to a boil and then cover and reduce heat and simmer for 20 minutes.
• Stir in the baby spinach and continue simmering for about another 5 minutes.
• Season with salt and pepper to taste.
• Serve with a garnish of grated Parmesan cheese if desired.

Just as a note, I personally choose to enjoy this soup as “dairy free” and find it is still delicious!

For other warming soup recipes, try my Potato Leek Bisque, or Easy Vegetable Soup. All are quick & easy and deliciously dairy free. Enjoy!