I’ve been making this hearty soup for years and it never fails to satisfy! A rich broth with white beans, chicken, and kale makes this Tuscan Chicken and Kale Soup a savory, nourishing meal with minimal prep. I prefer to cook it in my favorite Dutch oven on the stovetop, but it can easily be adapted to a slow-cooker.
How to prepare Tuscan Chicken and Kale Soup
Most of the ingredients for this soup are items I keep on hand, so it is an easy last minute meal in our household.
- Start by dicing 1 small onion and chopping 4 celery stalks, 2 large carrots into ½ inch pieces. Sauté them over medium heat in a little avocado or canola oil until they begin to brown and caramelize. This adds a great rich flavor to the broth. I sauté the vegetables in my Dutch oven and layer the rest of the soup ingredients on top to capture all the flavor of the browned vegetables.
- Next the Better Than Bouillon, 4 cups of water, and 1 large chopped tomato. Alternatively, you can use a can of diced tomatoes.
- Then add 1 can of rinsed cannellini beans, 1 teaspoon Italian herbs, and 1 pound of chicken. Tonight I used chicken tenderloins, but boneless skinless thighs work well and give the soup a heartier flavor. Leftover rotisserie chicken also works really well in this soup.
- Put the lid on, bring the soup to a boil, and then reduce to a simmer. Simmer for at least 20 minutes or up to 2 hours. Beyond that, you will need to add more water.
- 10 minutes before serving, add 1 cup of chopped kale, Swiss chard, or spinach for a lovely green color and extra vitamins.
Finally, slice a baguette, drizzle with olive oil and a sprinkle of garlic salt and pop it in the oven while the soup simmers. Your healthy, hearty, dinner is done AND delicious!
Tuscan Kale and Chicken Soup
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
A rich tomato broth with white beans, chicken, and kale makes this Tuscan White Bean Soup a savory, nourishing meal with minimal prep. I prefer to cook it in my favorite Dutch oven on the stovetop, but it can easily be adapted to a slow-cooker.
Ingredients
1 Tablespoon oil (canola, avocado)
1 small onion
4 celery stalks
2 large carrots
1 can drained Cannellini beans
1 large tomato,c hopped (or 1 can diced tomatoes with juice)
4 cups water
1 heaping teaspooon Better Than Bouillon
1 pound chicken tenderloins (thighs or breasts work great, too!)
2 cups chopped kale, Swiss chard, or spinach
1 teaspoon dried Italian herbs
1/2 teaspoon salt
1/2 teaspoon dried red chili flakes
Instructions
1. Dice 1 small onion and chop 4 celery stalks and 2 large carrots into ½ inch pieces.
2. Sauté them in a heavy bottomed stock pot or Dutch oven over medium heat in a little avocado or canola oil until they begin to brown and caramelize (5 minutes).
3. Add canned tomatoes, drained beans, chicken, salt and herbs to the pot.
4. Add heaping teaspoon of Better Than Bouillon (chicken or vegetable flavor) to 3 cups of water and pour into pot.
5. Put the lid on the pot and simmer for at least 20 minutes or up to two hours.
6. Remove the chicken to a plate and use two forks to shred it. Return it to the pot.
7. Add the kale for the last 15 minutes of cooking to retain the vibrant green color.
8. Serve and enjoy!
Notes
- To prepare this Tuscan Kale and Chicken Soup in a slow cooker, add all the ingredients except for the kale in the order above. Cook on high for 6-8 hours. Add the kale 15 minutes before serving.
- If you don’t have Cannellini beans on hand, you can substitute Great Northern beans, Navy beans, or Lima beans.
- Fire-roasted tomatoes are my preference for this Tuscan White Bean Soup, but plain diced tomatoes, diced with chiles, or canned Roma tomatoes work well. If you use Roma, they will cook down, but chop them up a bit before adding them.
- If you don’t have broth or Better Than Bouillon, add an extra ½ teaspoon of salt or garlic salt to the water.
- Vegetarian option: This soup is also delicious without the chicken. The beans provide plenty of protein for a hearty meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: soups
TIPS and TRICKS
My secret ingredient is adding a heaping teaspoon of Better Than Bouillon roasted chicken base to this Tuscan White Bean Soup. Especially if I’m preparing the soup in a hurry. It instantly adds so much depth and rich flavor to the broth. I always keep a jar of both the beef and the chicken base on hand.
Variations and Substitutions
- If you don’t have Cannellini beans on hand, you can substitute Great Northern beans, Navy beans, or Lima beans.
- Fire-roasted tomatoes are my preference for this Tuscan White Bean Soup, but plain diced tomatoes, diced with chiles, or canned Roma tomatoes work well. If you use Roma, they will cook down, but chop them up a bit before adding them.
- If you don’t have broth or Better Than Bouillon, add an extra ½ teaspoon of salt or garlic salt to the water.
- To prepare this Tuscan White Bean Soup in a slow cooker, add all the ingredients except for the kale in the order above and cook on high for 6-8 hours. Add the kale 15 minutes before serving.
- Vegetarian option: This soup is also delicious without the chicken. The beans provide plenty of protein for a hearty meal.
Should I use fresh or dried herbs for soup?
For soups and stews that will be simmering, dried herbs work best. Save the fresh herbs for uncooked foods or to finish a food with a touch of flavor at the end of cooking.
Dried herbs have more concentrated flavor because they do not have the water content of fresh herbs. This Tuscan White Bean Soup uses a dried Italian Herb Mixture that includes oregano, parsley, basil, rosemary, and thyme. If using fresh herbs, a good rule of thumb is to use twice as much fresh herbs when substituting for dried herbs. For example, if the recipe calls for ½ teaspoon dried oregano, use 1 teaspoon fresh oregano.
I hope you enjoy this Tuscan White Bean Soup recipe!
