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Servings:

Tuscan Chicken and White Bean Soup

A hearty Tuscan soup that eats like a stew. Full of flavor, beans & pasta. Perfect for a quick weeknight meal.

Total Time

40min

5.0

3 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

2 slices

Smoked Bacon , chopped

•

12 oz

Boneless, Skinless Chicken Thighs , trimmed

•

1/2 cup

Chopped Onions

•

1 clove

Garlic , minced

•

1 cup

Plum Tomatoes , chopped

•

2 Tbsp

Chopped Fresh Oregano

•

1/4 tsp

Freshly Ground Black Pepper

•

1 can
(46 oz)

Chicken Broth

•

2/3 cup

Orzo Pasta

•

1 can
(15 oz)

Cannellini White Kidney Beans , drained, rinsed

•

2 Tbsp

Chopped Italian Flat-Leaf Parsley

•

1 Tbsp

White Wine Vinegar

Cooking Instructions

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.

Add Boneless, Skinless Chicken Thighs (12 oz) to the drippings in pan and sauté for 6 minutes. Remove chicken from pan, once again reserving the drippings in the pan.

Add the Onions (1/2 cup) and Garlic (1 clove) to pan. Cook 4 minutes or until tender.

Add Plum Tomatoes (1 cup) , Fresh Oregano (2 Tbsp) , and Freshly Ground Black Pepper (1/4 tsp) . Cook for 1 minute, stirring constantly. Return the bacon and chicken to the pan.

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

Add the Orzo Pasta (2/3 cup) , and cook for 9 minutes or until al dente.

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

Stir in the Italian Flat-Leaf Parsley (2 Tbsp) and the White Wine Vinegar (1 Tbsp) .

Serve and enjoy!

Nutrition Per Serving

CALORIES

384

FAT

8.5 g

PROTEIN

32.4 g

CARBS

41.6 g