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a bowl of tomato-tinted chicken broth with chicken pieces, whole white beans, wilted spinach and diced carrots
Melissa Hart

Italian Chicken Soup

Tomatoes, white beans and spinach make this a brothy dinner without needing pasta to fill the bowl. Crush a few beans against the side of the pot if you want a little more body, but leave most whole. Oregano and a measured spoonful of Parmesan season the broth rather than turning it into a thick cheese soup. The spinach goes in last so it stays green and soft instead of cooking down into threads.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 can diced tomatoes 14.5 oz, undrained
  • 5 cups low-sodium chicken broth
  • 1 1/4 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 can cannellini beans 15 oz, drained and rinsed
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3 cups baby spinach
  • 1/4 cup finely grated Parmesan cheese

Method
 

  1. Heat oil in a large pot and cook onion and carrots for 5 minutes. Add garlic and oregano and stir for 30 seconds.
  2. Add tomatoes, broth, chicken, beans, salt and pepper. Bring to a gentle simmer.
  3. Cook for 20 to 25 minutes until the chicken reaches 165°F and the carrots are tender. Mash a few beans against the pot with a spoon if a slightly fuller broth is desired.
  4. Stir in spinach and cook for 2 minutes until wilted.
  5. Remove from the heat and stir in Parmesan until dispersed, then serve with the beans and chicken evenly divided.