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Hearty Tuscan-Style White Bean and Chicken Soup Recipe

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Ingredients

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	1 tablespoon olive oil
	4 boneless skinless chicken breast halves, cut into bite-size pieces
	2 shallots, minced
	2 garlic cloves, minced
	2 (15 ounce) cans cannellini beans, rinsed and drained
	2 (14 ounce) cans reduced-sodium chicken broth
	1 cup baby carrots, cut in half
	1 cup seeded diced tomato
	1 (1 ounce) packet hidden valley original ranch dressing mix
	1 piece parmesan rind
	1 (10 ounce) bag fresh spinach, coarsely chopped
	grated parmesan cheese

Nutritional information

421.4

Calories

84 g

Calories From Fat

9.3 g

Total Fat

1.9 g

Saturated Fat

75.5 mg

Cholesterol

916.2 mg

Sodium

42.6 g

Carbs

14.5 g

Dietary Fiber

7.2 g

Sugars

43.3 g

Protein

466g

Serving Size

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Hearty Tuscan-Style White Bean and Chicken Soup Recipe

Name: Hearty Tuscan-Style White Bean and Chicken Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6
Cuisine: American
Ingredients: : 1; : 4; : 2; : 2; : 2; : 2; : 1; : 1; : 1; : 1; : 1

Features:

Cuisine:

American

This recipe looks interesting. Question - no Italian seasoning? Only the HVR mix? Thanks

50 min
Serves 4
Easy

Ingredients

Directions

Tuscan Sun White Bean Chicken Soup #RSC, Ready, Set, Cook! Hidden Valley Contest Entry A colorful, heart-warming and Italian inspired white bean and chicken soup that makes a hassle-free meal , This recipe looks interesting Question – no Italian seasoning? Only the HVR mix? Thanks, A hearty, filling and delicious soup I had no Hidden Valley ranch mix so made my own Also added a couple bay leaves, a couple dashes of hot sauce Simmered for about 1 hour to marry the flavours At the very end I added about 1/2 cup chopped fresh cilantro/parsley combo Try to use fresh tomatoes as the recipe states rather than canned, it really makes it!

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Steps

Done

Heat Oil in Dutch Oven Over Medium-High Heat. Add Chicken, Shallots and Garlic, Stirring Until Chicken Is No Longer Pink. Stir in Beans, Broth, Carrots, Tomatoes and Seasoning Mix; Bring to a Boil. Reduce Heat, Cover and Simmer For 15 Minutes. Add Spinach; Simmer 2 to 3 Minutes or Until Spinach Is Just Wilted. Remove Cheese Rind. Ladle Soup Into Serving Bowls. Sprinkle With Parmesan Cheese.