Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups kale, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Add garlic and cook for 1 minute.
- Add chicken breasts, chicken broth, diced tomatoes, and Italian seasoning. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Remove chicken, shred it, and return to the pot.
- Add cannellini beans and kale. Cook for an additional 10 minutes.
- Season with salt and pepper. Garnish with parsley before serving.
Notes
- This soup can be made ahead and stored in the refrigerator.
- For a thicker soup, blend a portion of the soup and return it to the pot.
- Feel free to add your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Tuscan Chicken Soup, Italian Soup, Chicken Soup, Hearty Soup