Crock Pot Italian Bean Soup with Chicken

Warm, hearty, and bursting with classic Italian flavors, this Crock Pot Italian Bean Soup with Chicken is the ultimate comfort food made easy. Tender shredded chicken, creamy cannellini beans, and a medley of fresh vegetables like carrots, celery, and spinach come together in a robust tomato-based broth infused with garlic, herbs, and a hint of red pepper flakes for a subtle kick. Slow-cooked to perfection, this wholesome meal is packed with protein and nutrients, making it ideal for busy weeknights or meal prep. Topped with freshly grated Parmesan and a sprinkle of parsley, every bowl is irresistibly cozy and satisfying. Plus, it all comes together with just 20 minutes of prep time before the Crock Pot takes over, filling your kitchen with the irresistible aroma of homemade Italian cuisine.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 whole Chicken breasts
• 2 cups Cannellini beans (rinsed and drained)
• 2 medium Carrots (chopped)
• 2 stalks Celery (chopped)
• 1 medium Onion (diced)
• 3 cloves Garlic cloves (minced)
• 14.5 oz can Diced tomatoes (with their juice)
• 6 cups Low-sodium chicken broth
• 2 tbsp Tomato paste
• 1 tsp Dried basil
• 1 tsp Dried oregano
• 1 whole Bay leaf
• 0.5 tsp Crushed red pepper flakes
• 1 tsp Kosher salt
• 0.5 tsp Black pepper
• 4 cups Baby spinach
• 0.25 cup Parmesan cheese (grated, for serving)
• 2 tbsp Fresh parsley (chopped, for garnish)

Directions

Step 1

Place the chicken breasts at the bottom of the Crock Pot.

Step 2

Add the cannellini beans, carrots, celery, onion, and garlic on top of the chicken.

Step 3

Pour the diced tomatoes (with their juice) and chicken broth into the Crock Pot.

Step 4

Stir in the tomato paste, dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Add the bay leaf to the pot.

Step 5

Cover the Crock Pot with its lid and cook on low heat for 6 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.

Step 6

Once the chicken is cooked, carefully remove it from the Crock Pot and shred it using two forks. Return the shredded chicken to the pot.

Step 7

Add the baby spinach to the Crock Pot and stir. Allow it to wilt for about 5 minutes.

Step 8

Taste the soup and adjust the seasoning with additional salt or pepper, if needed.

Step 9

Ladle the soup into bowls and garnish each serving with grated Parmesan cheese and fresh parsley.

Step 10

Serve hot and enjoy!

Nutrition Facts

Serving size	(3239.8g)

Amount per serving	% Daily Value*
Calories	1592.7

Total Fat 35.9g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat g
Cholesterol 333.6mg	0%
Sodium 3689.2mg	0%
Total Carbohydrate 143.7g	0%
Dietary Fiber 40.3g	0%
Total Sugars 37.7g
Protein 179.8g	0%

Vitamin D 0IU	0%
Calcium 1234.1mg	0%
Iron 20.4mg	0%
Potassium 3478.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.0%

Protein: 44.5%

Carbs: 35.5%