Tuscan Chicken Cannellini Soup - A Meal In A Bowl

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: vegetable broth

Homemade stock enhances flavor while vegetable broth is more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

Welcome to the cooking video for Tuscan chicken cannellini soup.

Prepare 2 pounds of boneless skinless chicken thighs by patting them dry and cutting them into 1-inch cubes.

Season chicken with 1 tablespoon kosher salt and 1 teaspoon paprika, sprinkling evenly.

Heat enough olive oil to cover the bottom of a 7-quart Dutch oven over medium heat.

Add the chicken to the pot, ensuring it sizzles, and spread it out to brown.

Cook the chicken on medium to low heat while preparing the vegetables.

Chop 2 onions, 3 carrots, and 2 celery sticks using a food processor for convenience.

Once the chicken has browned, add the chopped vegetables to the pot and sprinkle with additional salt to help wilt them.

Add fresh herbs: about 2 long pieces of basil and a couple of sprigs of sage, chopped, along with 1 teaspoon of dried oregano.

Stir in 1 tablespoon minced garlic and about 1/2 teaspoon red pepper flakes, adjusting to taste.

Pour in 1 quart of chicken stock and add the 2 cans of cannellini beans without draining them.

Add the large can of diced tomatoes to the pot and stir everything together.

Increase the heat to medium-high to bring the soup to a simmer.

Taste the soup for salt, adding about 1 teaspoon more if needed, adjusting to your preference.

Add 2 cups of chopped fresh spinach to the pot and stir.

Set a timer for 15 minutes to let the soup simmer and the flavors meld together.

After 15 minutes, check the soup, noting the beautiful colors and aroma.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens