If you love soups as much as my family does, you will enjoy this Tuscan chicken soup. I often prepare soups for lunch and supper and it is often my go to meal in the cold winter months. I will either serve it with a salad or a fresh loaf of bread from our favorite bakery. The Tuscan chicken soup is a quick, light one-pot chicken soup made with beans, chicken, crisp vegetables, and spinach.
2 tablespoons olive oil
1 clove garlic minced
1 medium yellow onion chopped
2 cups cooked chicken diced
2 14-ounce cans of chicken broth
1 cup sliced carrots
1 cup sliced celery
1 14.5- ounce can of cannellini beans, drained and rinsed
2 small zucchinis cubed
1/4 teaspoon black pepper
1/4 teaspoon salt
1 bay leaf
2 cups spinach packed, rinsed and torn
- Cook the garlic and onion in the oil until the onion is transparent.
- Add all the rest of the ingredients except the spinach and cook about 15-20 minutes, until the carrots are crisp tender.
- Stir in the spinach and continue to cook for about 5 minutes more, until spinach is nicely wilted.
- Serve immediately.
Serving Size: Each serving is about 1 cup.