Tuscan White Bean Soup Recipe (+Video)
Tuscan White Bean Soup is a hearty, comforting slow cooker meal made with tender chicken, white beans, and herbs in a flavorful, rustic broth.
Servings: 6
Ingredients
- 30 oz. white beans, drained and rinsed (two 15-oz. cans)
- 30 oz. fire-roasted diced tomatoes (do not drain) (two 15-oz. cans)
- 2 cups sliced carrots
- 1 ½ cups diced celery
- 1 small white onion diced
- 1 garlic clove minced
- 2 bay leaves
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- ¼ tsp. pepper
- 32 oz. box chicken broth
- 1 ½ lbs. boneless skinless chicken breasts
For serving
- parmesan cheese
- bread
Instructions
- Add everything to the slow cooker. Cover and cook on LOW for 8 hours. Discard bay leaves.
- Shred the chicken with two forks right in the slow cooker. Serve topped with parmesan cheese. Enjoy!
Video
Notes
Storing instructions: Add any remaining soup to an airtight container and store it in the fridge for up to one week. It also freezes well (for up to 3 months).
Change up the meat: Instead of chicken, cooked ground sausage, beef or turkey can be used.
To Make into a Freezer Meal:
Place everything into a gallon-sized Ziplock bag (before cooking), squeeze out air before sealing. Freeze for up to a month. Thaw in fridge for 36 hours, then follow cooking directions above.
Nutrition
Calories: 387kcal | Carbohydrates: 49g | Protein: 40g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 952mg | Potassium: 1824mg | Fiber: 12g | Sugar: 7g | Vitamin A: 7441IU | Vitamin C: 30mg | Calcium: 222mg | Iron: 8mg
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