It may be a false alarm. Not sure yet but I think soup season has arrived. We’re certain to have some more warm days in the forecast, but for today I claim it to be official. If the mid-day high is in the 60’s, that’s all I need.
I have a good one for you today. It’s a hearty Tuscan soup that eats like a stew. Full of flavor, beans & pasta. My kind of meal.
There’s not too much prep on this one. If you’re super organized, you can actually prep as you go. The first step is to crisp up that bacon. The residual bacon fat will remain in the pan and flavor the remaining ingredients. So tasty.
Once the bacon and chicken are cooked through, they’re removed from the pan and put aside. The chopped onion and minced garlic are sautéed, then the chopped tomato and fresh oregano join the party.
You can probably see where this is going – you’ll find that this is a delicious homemade soup that comes together rather quickly.
Once the broth is added and comes to a boil, the orzo is added. Use any type of orzo here …even gluten-free. By making that one change, you can now offer this goodness to your gluten-free loved ones.
When the orzo is cooked to your liking, add the white beans and simmer until they are just heated through.
As I said, this one comes together quickly. The fresh chopped parsley is now added along with a dash of white wine vinegar.
This will generously feed a family of four. Feel free to double or triple the recipe. No one will mind if there’s some left over for tomorrow.
Try this on a weeknight …when there’s a chill in the air and you’ve had a crazy busy day. Just add some crusty bread and a salad of bitter greens. Your family will thank you.
tuscan chicken & white bean soup
Adapted from Cooking Light
This rustic soup is hearty and flavorful. Perfect for a quick weeknight meal.
- 2 thick slices smoked bacon, chopped
- 12 ounces boneless chicken thighs, trimmed and cut into 1-inch pieces
- 1/2 cup chopped onion (about 2.5 ounces)
- 1 garlic clove, minced
- 1 cup chopped plum tomato (about 6.5 ounces)
- 2 tablespoons chopped fresh oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (46-ounce) can chicken broth
- 2/3 cup uncooked orzo (or gluten-free orzo)
- 1 (15-ounce) can cannellini beans, rinsed & drained
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon white wine vinegar
Cook bacon in a large saucepan or Dutch oven over medium heat for 5 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.
Add chicken pieces to the drippings in pan; sauté 6 minutes. Remove chicken from pan, once again reserving the drippings in the pan. Add the chopped onion and minced garlic to pan; cook 4 minutes or until tender. Add chopped tomato, fresh oregano, and pepper; cook for 1 minute, stirring constantly. Return the bacon and chicken to the pan.
Stir in the chicken broth, scraping pan to loosen browned bits. Bring to a boil. Add the orzo, and cook for 9 minutes or until al dente. Add the beans; simmer for 2 minutes or until heated through.
Remove from the heat. Stir in the fresh parsley and the white wine vinegar.