Tuscan Chicken Soup (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon tomato paste
02 -
2 large carrots, sliced and peeled
03 -
1 large yellow onion, chopped up
04 -
2 tablespoons of olive oil
05 -
⅓ cup sun-dried tomatoes, chopped
06 -
1 tablespoon garlic, minced
→ Liquids
07 -
½ cup heavy cream (non-dairy or regular)
08 -
⅓ cup white wine
09 -
4 cups low-salt chicken broth
→ Proteins & Vegetables
10 -
3 cups shredded chicken (rotisserie works great)
11 -
1 (15 ounce) can of cannellini beans, rinsed and drained
12 -
2 cups fresh spinach
→ Seasonings
13 -
½ teaspoon black pepper
14 -
1 - 1½ teaspoons salt
15 -
½ teaspoon oregano
16 -
¼ teaspoon crushed red pepper
17 -
1 teaspoon thyme, dried
18 -
2 bay leaves
19 -
½ teaspoon classic Italian seasoning
# Instructions:
01 -
Warm up olive oil in a big pot over medium heat. Toss in the onion and cook for about 2 minutes. Add the carrots, stir for 3 minutes, then mix in the garlic for just a minute.
02 -
Mix in tomato paste and sun-dried tomatoes, cooking for a short 1-2 minutes. Pour the wine in and let it bubble until it reduces a bit.
03 -
Add the broth, cream, beans, and seasonings, but hold off on the bay leaves. For a smoother texture, you can blend a cup of the soup and stir it back in.
04 -
Drop in the shredded chicken and bay leaves. Keep it on a low simmer so the flavors come together, at least 15 minutes.
05 -
Take out the bay leaves and stir in the spinach until it wilts. Taste it and adjust the seasoning if needed.
# Notes:
01 -
Swap out the cream for a dairy-free version if needed
02 -
Use less salt if your broth isn't the low-sodium kind
03 -
Any white bean, like navy beans, can stand in for cannellini