Hearty Slow Cooker Tuscan Chicken and White Bean Soup
A deeply flavorful and satisfying slow cooker soup inspired by the rustic hills of Tuscany. This recipe is packed with tender shredded chicken, creamy cannellini beans, and nutritious kale, all simmered in a savory, herb-infused broth. It's a perfect set-and-forget meal, re-engineered to be low in sodium and saturated fat, making it an ideal choice for a heart-healthy DASH lifestyle.
Servings 8
Calories 354kcal
Ingredients
- 3 15-ounce / 425 g cans no-salt-added cannellini beans, rinsed and drained
- 1 ½ pounds 680 g boneless, skinless chicken breasts
- 4 cups 950 mL no-salt-added chicken broth, divided
- 1 large yellow onion chopped
- 2 medium carrots thinly sliced
- 3 cups packed, ~200 g chopped lacinato kale, tough stems removed
- 3 cloves garlic minced
- 1 tablespoon 15 mL fresh lemon juice
- ¼ cup 28 g grated Parmesan cheese, for serving
- 2 tablespoons 30 mL extra-virgin olive oil, for drizzling
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon fresh rosemary minced
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf
Instructions
- Create the Creamy Base: Pour one can of the rinsed cannellini beans into the insert of a 6-quart slow cooker. Add ½ cup (120 mL) of the no-salt-added chicken broth and mash the beans with a fork directly in the pot until they form a coarse paste.
- Add Aromatics and Beans: To the mashed beans, add the remaining two cans of whole cannellini beans, the chopped onion, sliced carrots, minced garlic, dried thyme, and minced rosemary. Stir to combine.
- Layer and Cook: Arrange the chicken breasts in a single layer over the vegetable mixture and add the bay leaf. Pour the remaining 3½ cups (830 mL) of chicken broth over everything. Secure the lid and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Carefully transfer the cooked chicken breasts to a cutting board. Using two forks, shred the meat into bite-sized pieces.
- Wilt the Kale: Stir the chopped kale into the hot soup in the slow cooker. Cover the pot and let the kale wilt in the residual heat for 5 to 7 minutes.
- Finish the Soup: Return the shredded chicken to the slow cooker. Stir in the fresh lemon juice and black pepper. Remove and discard the bay leaf.
- Serve: Ladle the soup into bowls. Drizzle each serving with 1 teaspoon of olive oil and garnish with a sprinkle of grated Parmesan cheese and fresh parsley.