Tuscan Bean Soup (gluten & dairy-free)
Serves
| 6-8 |
Prep time
| 20 minutes |
Cook time
| 40 minutes |
Total time
| 1 hour |
Dietary
|
Gluten-free
|
Meal type
|
Soup
|
Region
|
Italian
|
There is nothing quite like the rich, complexity of flavors in this Tuscan Bean Soup (gluten & dairy-free). Pour yourself a bowl and allow the good earth flavors to warm your soul.
Ingredients
- 1 Large chicken breast (sauteed and chopped)
- 1 Medium onion (chopped)
- 1 stalk celery (chopped)
- 1 Large carrot (chopped)
- 2 cloves garlic (minced)
- 32fl oz organic chicken stock
- 5 tablespoons Extra Virgin Olive Oil (divided- 2 for the chicken breast, 3 for the sauteed vegetables)
- 15oz canned garbanzo beans (preferably organic)
- 15oz canned cannelloni beans (preferably organic)
- 15oz canned chopped tomatoes (preferably organic)
- 1 cup water
- 1 cup Kale (Chopped)
- 1 1/2 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red chili flakes
Directions
Step 1
|
Saute chicken breast in two tablespoons of evoo (extra-virgin-olive-oil). Brown on both sides, cooking thoroughly, approximately 15-20 minutes. |
Step 2
|
Chop onion, celery, and carrots for immediate use, chop kale and set aside. Place onion, celery, and carrots into a large soup pot with 3 tbsp of evoo. Stir frequently, cooking on medium high heat until onion is translucent. Add garlic and saute another minute. |
Step 3
|
Add chicken broth and water to the vegetables and stir. Add canned ingredients of garbanzo beans, cannelloni beans and tomatoes. |
Step 4
|
Chop the chicken into small cubes and add to broth. Add all herbs and spices and turn down heat to simmer soup. |
Step 5
|
Simmer for at least 15 minutes on low, then serve warm in bowls. Enjoy! |
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