Tuscan Chicken Soup

🛒 Ingredients

• Chicken breast, boneless, skinless 100 g · 165 kcal
• Olive oil 7 g · 60 kcal
• Yellow onion, diced 38 g · 15 kcal
• Garlic, minced 5 g · 7 kcal
• Chicken broth, low sodium 250 g · 25 kcal
• Canned diced tomatoes, undrained 100 g · 20 kcal
• Canned cannellini beans, rinsed and drained 63 g · 81 kcal
• Fresh kale, chopped 50 g · 25 kcal
• Small pasta (ditalini or orzo) 25 g · 93 kcal
• Heavy cream 15 g · 51 kcal
• Parmesan cheese, grated (for serving) 10 g · 43 kcal
• Dried oregano 1 g · 0 kcal
• Dried basil 1 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
2. Add minced garlic, dried oregano, and dried basil to the pot; cook for another minute until fragrant.
3. Add chicken broth, diced tomatoes (undrained), and rinsed cannellini beans. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
4. Add the diced chicken breast to the simmering soup and cook for 10-12 minutes, or until the chicken is cooked through.
5. Stir in the small pasta and cook according to package directions, typically 8-10 minutes, until al dente.
6. Remove the pot from the heat. Stir in the chopped kale until it wilts and the heavy cream. Taste and adjust seasoning with salt and pepper if needed.
7. Ladle hot soup into bowls and garnish with grated Parmesan cheese before serving.