Go Back
rustic Tuscan chicken and white bean soup with kale and beans in a tomato-flecked broth in a wide horizontal shot in a bowl, a drizzle of olive oil on top, warm natural light, shallow depth of field, landscape orientation

Tuscan Chicken and White Bean Soup

Chicken, white beans, and kale simmered in a garlic and herb tomato broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken thighs boneless
  • 2 15 oz cans cannellini beans drained
  • 6 cups chicken broth
  • 4 cups kale chopped
  • 1 14 oz can diced tomatoes
  • 4 cloves garlic minced
  • 1 onion diced
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil

Method
 

  1. Heat the olive oil in a pot and brown the chicken thighs, then set aside.
  2. Saute the onion and garlic until soft, then add the tomatoes and Italian seasoning.
  3. Pour in the broth, return the chicken, and simmer 20 minutes.
  4. Remove the chicken, shred it, and return it with the beans.
  5. Stir in the kale and cook 5 minutes until wilted, then serve.

Notes

Mash a few beans against the pot to thicken the broth.