You guys, this soup is SO GOOD! Seriously. The ingredient list is unassuming, but trust me, something magical happens when everything comes together. It’s like chicken noodle soup but kicked up a notch. The fresh greens add a nice bright flavor (and color!). I used a mixture of spinach, kale, and mustard greens but you can use whatever you have on hand. It could even be gluten-free if you used gluten-free pasta! This dinner is so easy, high in protein, low in calories, and 100% delicious! Leftovers are great too…but you probably won’t have any ;). Give it a try and let me know what you think! Enjoy!
Tuscan Chicken and White Bean Soup
1 tbsp dried minced onion
2 small carrots, diced
1/4 tsp garlic powder
1 tbsp olive oil
4 cups chicken stock
1 can (15 ounces) white beans, rinsed and drained
2/3 cup uncooked small spiral pasta
3 cups thinly sliced fresh baby kale or spinach
2 boneless skinless chicken breasts, cooked and shredded
1. In a large saucepan, sautee mined onion and carrot in oil until onion is tender. Add the broth, bring to a boil.
2. Stir in chicken and beans; return to a boil. Add pasta and boil for 12 minutes or until pasta is cooked. Add kale; cook until just wilted. Yield: 4 servings
*adapted from Taste of Home
