Italian Chicken Soup with Kidney Beans

Indulge in the comforting warmth of this Italian Chicken Soup with Kidney Beans, a hearty and nourishing one-pot meal perfect for any season. Brimming with tender shredded chicken, creamy kidney beans, and fresh spinach, this recipe is a delightful fusion of protein-packed ingredients and vibrant vegetables. Flavored with aromatic garlic, earthy oregano, and sweet basil, each spoonful is a burst of rich Italian-inspired goodness. Simmered in a savory broth with tangy crushed tomatoes, this soup achieves the perfect balance of flavor and texture. Ready in just an hour, this crowd-pleaser is ideal for weeknight dinners or meal prep. Serve it with a sprinkle of Parmesan cheese for an irresistible finishing touch!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 14 ounces crushed tomatoes
• 6 cups chicken broth
• 1.5 cups dry kidney beans, cooked (or canned, rinsed and drained)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 piece bay leaf
• 2 cups fresh spinach leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 grated Parmesan cheese (optional, for serving)

Directions

Step 1

Heat the olive oil in a large stockpot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 4

Push the vegetables to one side of the pot and place the chicken breasts in the empty space. Cook for about 2-3 minutes per side to lightly brown the chicken.

Step 5

Pour in the crushed tomatoes and chicken broth, ensuring the chicken is fully submerged.

Step 6

Add the kidney beans, oregano, basil, bay leaf, salt, and black pepper. Stir to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the chicken is cooked through and tender.

Step 8

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.

Step 9

Stir in the fresh spinach leaves and cook for an additional 5 minutes, until wilted.

Step 10

Taste the soup and adjust seasoning with more salt and pepper if desired.

Step 11

Remove the bay leaf before serving. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(3021.4g)

Amount per serving	% Daily Value*
Calories	1639.5

Total Fat 48.8g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 4.9g
Cholesterol 394.1mg	0%
Sodium 7495.9mg	0%
Total Carbohydrate 125.7g	0%
Dietary Fiber 33.7g	0%
Total Sugars 28.7g
Protein 183.2g	0%

Vitamin D 0IU	0%
Calcium 568.0mg	0%
Iron 20.3mg	0%
Potassium 5695.8mg	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: 26.2%

Protein: 43.8%

Carbs: 30.0%