Tuscan Chicken & White Bean Soup with Farro

A robust and warming soup packed with tender chicken breast, hearty farro, cannellini beans, and a colorful array of fresh vegetables like carrots, zucchini, and kale in a savory tomato-herb broth.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 8
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.03/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Saturated-Fat
• Low-Sugar
• Low-Fat
• Low-Calorie

Tags

• one-pot
• stir-fry
• healthy
• comfort food
• savory
• fresh

Ingredients

• 2 tablespoon olive oil
• 2 pound chicken breast (boneless, skinless, diced)
• 1 yellow onion (medium, diced)
• 2 carrots (medium, peeled and diced)
• 2 celeries (stalks, diced)
• 4 clove garlic (minced)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 1 teaspoon dried basil
• 0.5 teaspoon dried rosemary
• 6 cup low-sodium chicken broth
• 1 can diced tomatoes (undrained)
• 1 cup farro (uncooked, rinsed)
• 1 zucchini (medium, diced)
• 1 can cannellini beans (rinsed and drained)
• 5 ounce fresh kale (tough stems removed and chopped)

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat.
2. Add the diced chicken breast and cook for 5-7 minutes, until lightly browned on all sides. Remove the chicken from the pot and set aside.
3. Add the diced yellow onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, until softened.
4. Stir in the minced garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, dried basil, and dried rosemary. Cook for 1 minute more, until fragrant.
5. Pour in the low-sodium chicken broth and diced tomatoes (undrained). Add the rinsed uncooked farro.
6. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the farro is tender.
7. Add the diced zucchini, rinsed and drained cannellini beans, and chopped fresh kale to the pot. Return the cooked chicken to the soup.
8. Continue to simmer for another 5-10 minutes, uncovered, until the zucchini is tender-crisp and the kale has wilted.
9. Taste and adjust seasoning if necessary. Serve hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 342
• Protein: 34.7 g
• Carbohydrates: 34.6 g
• Fat: 7.2 g
• Fiber: 7.1 g
• Sodium: 998 mg
• Saturated Fat: 1 g
• Sugar: 4.7 g
• Cholesterol: 80 mg