Recipe: Chicken and Bean Soup
This Italian-inspired soup is so simple, you can raid your kitchen pantry and have a weekday meal in minutes.
This Italian-inspired soup is so simple, you can raid your kitchen pantry and have a weekday meal in minutes
This quick and easy Italian-inspired soup will warm you up and keep you full. Reminiscent of a pasta fagioli, this scrumptious soup is packed with beans, a little pasta and some fresh herbs — there’s nothing not to love. You can use gluten free pasta if needed, and even omit the chicken to make this a veggie option.
Ingredients
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, roughly chopped
- 2 cups canned diced tomatoes
- 4 cups low sodium chicken or veggie stock
- 2 cans cannellini beans, drained and rinsed
- 300g pastina (or any small pasta)
- 2 cups leftover shredded chicken, optional
- 1 tbsp freshly chopped thyme
- 1 tbsp freshly chopped rosemary
- Pinch of chili flakes
- Salt and pepper to taste
Garnish:
- Parmesan cheese
- Handful of chopped parsley
Preparation
To a large pot over medium heat add 3 tbsp olive oil. Add garlic, herbs and sauté for 1-2 minutes. Add diced tomatoes, stock, cannellini beans, pastina, chicken and chili flakes to pot and stir. Turn heat to medium high and boil until the pasta is al dente and your soup is thickened. Generously season with salt and pepper to taste. Plate, sprinkle with parsley and as much parmesan cheese as you want. Enjoy!
Servings: Makes 4 servings