Hearty Tuscan White Bean Soup
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 celery stalks, diced
3 garlic cloves, minced
2 cups cooked or shredded chicken (rotisserie works perfectly)
3 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed
4 cups low-sodium chicken broth
1 cup water (optional, for thinning)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes (optional, for a gentle kick)
Salt and black pepper to taste
½ cup heavy cream or whole milk (optional for a creamy version)
2 tablespoons grated Parmesan cheese (for richness)
For Garnish:
Fresh parsley, chopped
Extra Parmesan shavings
A drizzle of olive oil or squeeze of lemon juice (optional)
Directions
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onion and celery, and sauté for about 5–6 minutes until they become soft and fragrant. Stir in the garlic, cooking just until aromatic — about 30 seconds.
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Add the shredded chicken to the pot and sprinkle in the oregano, basil, thyme, and red pepper flakes. Stir well, letting the herbs coat the chicken and vegetables, releasing their flavor.
Pour in the chicken broth (and water if using). Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15 minutes to allow the flavors to meld.
Stir in the white beans. For extra creaminess, mash one cup of beans before adding them — this thickens the soup naturally. Let everything simmer for another 10–12 minutes.
Reduce heat to low. Stir in cream (or milk) and Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
Ladle the soup into bowls. Garnish with fresh parsley, extra Parmesan, and a drizzle of olive oil or lemon juice for brightness. Serve hot with a crusty baguette or homemade bread.