Tuscan Chicken and White Bean Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 slices

Smoked Bacon , chopped

340 g

Boneless, Skinless Chicken Thighs , trimmed

cut into 1-inch pieces

75 g

Chopped Onions

1 clove

Garlic , minced

240 mL

Plum Tomatoes , chopped

3 g

Chopped Fresh Oregano

as needed

Freshly Ground Black Pepper

1 can
(46 oz)

Chicken Broth

115 g

Orzo Pasta

1 can
(15 oz)

Cannellini White Kidney Beans , drained, rinsed

6 g

Chopped Italian Flat-Leaf Parsley

15 mL

White Wine Vinegar

Cooking Instructions

HIDE IMAGES

Step 1

Cook Smoked Bacon (2 slices) in a large saucepan or Dutch oven over medium heat for 5 minutes or until crisp. Remove bacon from pan, reserving drippings in pan. Set bacon aside.

Step 2

Add Boneless, Skinless Chicken Thighs (340 g) to the drippings in pan and sauté for 6 minutes. Remove chicken from pan, once again reserving the drippings in the pan.

Step 3

Add the Onions (75 g) and Garlic (1 clove) to pan. Cook 4 minutes or until tender.

Step 4

Add Plum Tomatoes (240 mL) , Fresh Oregano (3 g) , and Freshly Ground Black Pepper (as needed) . Cook for 1 minute, stirring constantly. Return the bacon and chicken to the pan.

Step 5

Stir in the Chicken Broth (1 can) , scraping pan to loosen browned bits. Bring to a boil.

Step 6

Add the Orzo Pasta (115 g) , and cook for 9 minutes or until al dente.

Step 7

Add the Cannellini White Kidney Beans (1 can) and simmer for 2 minutes or until heated through. Remove from heat.

Step 8

Stir in the Italian Flat-Leaf Parsley (6 g) and the White Wine Vinegar (15 mL) .

Step 9

Serve and enjoy!