Description
A warm and soul-soothing bowl of comfort that brings the rustic charm of Italian countryside cooking to your kitchen. This vibrant one-pot soup balances tender chicken with earthy cannellini beans, zesty sun-dried tomatoes, and fresh baby spinach. It is a nutritious, creamy, and velvety dish designed to nourish the body and mind after a long day.
Ingredients
1 pound boneless, skinless chicken breasts, diced into bite-sized cubes
1 teaspoon Italian seasoning
1 teaspoon salt
0.5 teaspoon pepper
4 tablespoons olive oil, divided
0.5 cup yellow onion, finely diced
0.5 cup carrot, diced small
0.5 cup celery, diced small
1 tablespoon fresh garlic, minced
1 teaspoon fresh thyme, finely chopped
15 ounces cannellini beans, rinsed and drained
0.5 cup sun-dried tomatoes, chopped
4 cups chicken broth, low sodium
0.5 cup heavy cream
2 cups fresh baby spinach
0.25 cup parmesan cheese, grated
Instructions
In a bowl, toss the diced chicken with Italian seasoning, 0.5 teaspoon salt, and 0.25 teaspoon pepper.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add chicken and cook until golden and cooked through. Remove and set aside.
In the same pot, add the remaining 2 tablespoons of oil. Sauté onion, carrot, and celery until softened, about 5 minutes.
Add garlic and thyme, cooking for 1 minute until fragrant.
Stir in the cannellini beans, sun-dried tomatoes, and chicken broth. Bring to a simmer.
Add the cooked chicken back into the pot and simmer for 10 minutes.
Reduce heat to low, stir in the heavy cream and fresh spinach. Cook until spinach is wilted.
Top with parmesan cheese before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a lighter version, substitute heavy cream with half-and-half or full-fat coconut milk.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg