You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe
Tuscan Cannellini Bean and Chicken Soup

Tuscan Cannellini Bean and Chicken Soup

Finding recipes that are healthy, easy, delicious and hardy isn’t the easiest task, but I’ve got one that fits the bill perfectly!  This Tuscan inspired soup boasts great flavor, and as a bonus really packs in the veggies.  The beans give great texture and substance with the warm broth providing wonderful comfort on a cool evening.  This is a go-to dinner in our home, and I hope it will be the same for you!

Tuscan Cannellini Bean and Chicken Soup


2 Tbs olive oil

¼ lb pancetta or bacon, diced

1 large yellow onion, diced

3 large carrots, peeled and thinly sliced into rounds

2 stalks celery, thinly sliced

1 28oz can diced tomatoes

3 cloves of garlic, minced

2 Tbs fresh rosemary, minced

2 Tbs flat leaf parsley, minced

1 Tbs fresh thyme leaves, minced

1 pinch red pepper flake (optional)

10 cups (80 oz) low sodium chicken stock

2 15oz cans cannellini beans, drained and rinsed

1 3lb Rotisserie Chicken

1 large bunch kale, cleaned and leaves torn

Salt and Pepper, to taste

Parmigiano Reggiano for serving (optional)



Heat the olive oil in a large heavy bottom soup pot over medium heat. Add the pancetta and render, stirring frequently, for about 5 minutes. Add the onions, carrots, and celery. Stir to coat with the oil and season with salt and pepper. Cook until the vegetables begin to soften, stirring occasionally for about 5-10 minutes. Next, add the garlic and cook for one additional minute. Add the can of tomatoes and their liquid, followed by the broth, herbs, and red pepper flake. Cover and allow everything to simmer over low heat while you prepare the chicken.


Remove the meat from the chicken and discard all skin and bones. Use your fingers to pull the meat into bite size pieces and then add to the simmering broth along with the cannellini beans. Gently stir and continue to simmer for 15 minutes. Add the torn kale, gently folding it into the simmering soup. Finally, season with salt and pepper to taste and simmer for an additional 15 minutes.


To serve, top each bowl of hot soup with shredded parmigiano reggiano cheese. Buon appetito!


Leave a Reply

Your email address will not be published. Required fields are marked *

Grace Made Modern
Close Cookmode