Chicken Soup with White Beans and Pasta
With a light cream broth, this soup is perfect when you want something that tastes comforting yet packs in plenty that's good for you, too. Serve on cool nights and stay cozy!
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 2 medium carrots peeled and chopped into small coins
- 1/2 medium yellow onion peeled and chopped
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- 6 cups low-sodium chicken stock or broth
- kosher salt and black pepper
- 2 Tablespoons butter melted
- 2 Tablespoons all-purpose flour
- 1 15 ounce can Cannellini or other white beans drained and rinsed
- 1-2 cups cooked chicken shredded or diced, such as from a rotisserie chicken
- 8 ounces pasta any small shape
- 2 cups fresh baby spinach loosely packed
- 1 cup heavy or light cream
- Parmesan, red pepper flakes, fresh parsley or basil optional garnish
Instructions
- In a large Dutch oven or stockpot, warm olive oil over medium-high heat. Add carrots and onion, then cook for about 4 minutes, stirring often.1 Tablespoon extra-virgin olive oil, 2 medium carrots, 1/2 medium yellow onion
- Add garlic, Italian seasoning, and red pepper flakes. Cook for another 30-60 seconds, just until fragrant.4 cloves garlic, 2 teaspoons Italian seasoning, 1/4 teaspoon red pepper flakes
- Add broth plus 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Increase heat to bring the mixture to a boil.6 cups low-sodium chicken stock or broth, kosher salt and black pepper
- While the broth is coming to a boil, melt the butter and stir in the flour to make a quick roux. Stir this into the broth.2 Tablespoons butter, 2 Tablespoons all-purpose flour
- Once the broth is bubbling rapidly, stir in the white beans and chicken.1 15 ounce can Cannellini or other white beans, 1-2 cups cooked chicken
- Add pasta and cook for 1-2 minutes less than the package directions say for al dente pasta. Reduce heat a bit if needed; the water should simmer rapidly but not boil over.8 ounces pasta
- When you’re 1-2 minutes shy of the al dente time, turn off the heat. Stir in the spinach and cream. Sample and season with extra salt and/or black pepper to taste.2 cups fresh baby spinach, 1 cup heavy or light cream
- Garnish with grated Parmesan, red pepper flakes, and fresh parsley or basil, as desired. Enjoy!Parmesan, red pepper flakes, fresh parsley or basil
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Notes
- Pasta: Ditalini are a favorite and shown here; small shells, orzo, or acini di pepe, pastina, or any other very small shape also work very well. Pearl couscous also works well.
- Beans: Great Northern or navy beans are good substitutes if Cannellini beans are hard to find.
- Cream: Half-and-half does work as a substitute for the cream if you prefer. The consistency will be a little different, as you’d expect.
- Yield: A batch of this soup typically offers my family enough for dinner one night (two hungry parents, two less hungry kids) and lunch leftovers for both adults. Your mileage will vary depending on appetite of course, but I would comfortably expect it to feed at least four adults.
Nutrition Estimate
Calories: 497 kcal, Carbohydrates: 54 g, Protein: 23 g, Fat: 22 g, Saturated Fat: 11 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 0.2 g, Cholesterol: 72 mg, Sodium: 259 mg, Potassium: 857 mg, Fiber: 6 g, Sugar: 3 g, Vitamin A: 4901 IU, Vitamin C: 6 mg, Calcium: 134 mg, Iron: 4 mg