Italian Chicken Bean Soup
User Reviews
5
Italian Chicken Bean Soup
Description
This soup combines olive oil-sautéed onions, celery, and carrots seasoned with salt and pepper until tender, then incorporates canned tomatoes with garlic and herb seasoning alongside chicken broth. Shredded cooked chicken and two varieties of beans are added, along with sliced zucchini, gently simmered to soften vegetables and meld flavors.
The soup offers a balanced texture: tender vegetables, soft beans, and moist chicken in a savory broth with herbal undertones. Its components provide protein, fiber, and freshness without heavy cream or thickening agents. This makes a comforting, well-rounded dish with a slightly chunky consistency.
It serves well as a light main or starter, accompanied by bread or a side salad. Adding fresh chopped parsley before serving adds color and a herbal note. The recipe allows flexibility in vegetables used, and chicken breast is recommended for leaner protein. Rotisserie chicken can save preparation time.
Leftovers keep well refrigerated for up to five days and can be frozen up to three months, providing convenient meal options. For vegetarian adaptation, omit chicken and substitute vegetable broth.
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion finely chopped
- 3 celery stalks, sliced
- 3 carrot peeled, quartered and sliced
- 1 Can tomatoes 14 oz, do not drain, garlic and herb
- 4 cups chicken broth
- 4 cups chicken cooked, shredded
- 1 Can red kidney beans 14 oz
- 1 Can White beans any variety. 14 oz
- salt to taste
- black pepper to taste
- 2 zucchini quartered and sliced
- 2 tablespoons parsley chopped, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and season with salt and pepper to taste. Cook, stirring occasionally, until vegetables are just tender, 5-6 minutes.
- Add the tomatoes and chicken broth to the pot, and bring to a simmer.
- Stir in the chicken, beans, and zucchini and cook for 5-7 minutes more, until zucchini is tender.
- Add more salt and pepper as desired.
- Sprinkle with chopped parsley and serve.
Notes
- Use chicken breast for leaner meat; rotisserie chicken is a convenient alternative.
- Feel free to add other vegetables as desired to enhance variety and nutrition.
- To make this soup vegetarian, omit the chicken and use vegetable broth instead of chicken broth.
- Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 57mg | 19% |
| Sodium | 770mg | 32% |
| Potassium | 984mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5610IU | 112% |
| Vitamin C | 35.7mg | 40% |
| Calcium | 111mg | 11% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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