Easiest Way to Cook Appetizing Italian Chicken Vegetable Bean Soup

Italian Chicken Vegetable Bean Soup. Boxed meals, side dishes and more. This Italian chicken bean soup recipe is packed with vegetables and chicken along with two types of beans that are simmered together in a tomato broth. Add the beans to a colander and rinse, sort out any unwanted debris and discard.

Full of vegetables, chicken and two kinds of beans, all simmered in a tomato broth. If you love minestrone soup and then at the same time you love chicken soup then this Italian Chicken bean soup loaded with veggies is exactly what you are looking for! Remove chicken to a platter to cool and strain the broth. You can cook Italian Chicken Vegetable Bean Soup using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Italian Chicken Vegetable Bean Soup

1. Prepare 3 Tablespoons of olive oil.
2. Prepare 3 cloves of garlic -- chopped.
3. It's 1/2 teaspoon of black pepper.
4. It's 1/4 teaspoon of thyme.
5. You need 1 teaspoon of fennel seed.
6. It's 1/2 of large onion -- diced 1/4 inch.
7. You need 1/2 of large red bell pepper -- diced 1/4 inch.
8. It's 2 of large carrots -- diced 1/4 inch.
9. You need 1 stalk of celery -- diced 1/4 inch.
10. Prepare 4 tablespoons of flour.
11. You need 4 cups of chicken stock.
12. You need 1 cup of diced tomatoes.
13. You need 1/2 teaspoon of fresh rosemary finely chopped.
14. You need 1 pound of cooked chicken, diced 1/2 inch (rotisserie chicken is real good).
15. It's 2 cups of white beans, cooked or canned,drained.
16. It's 3 cups of fresh spinach (take off the stems) or 1/2 cup frozen spinach.
17. It's to taste of salt.

Source : In A Large Stock Pot Add The Oil And Lightly Brown The Garlic Then Add The Vegetables And Turn To Lower Heat Sweat The Vegetables And Spices Over A Medi. In a large Dutch oven, heat olive oil over medium-high heat. Stir in zucchini, diced tomatoes, and chicken broth. In a large Dutch oven, heat olive oil over medium-high heat.

Italian Chicken Vegetable Bean Soup step by step

1. In a large stock pot add the oil and lightly brown the garlic then add the vegetables and turn to lower heat..
2. Sweat the vegetables and spices over a medium low heat for 8 minutes covered with a lid..
3. Dust with the flour and mix in to make the compound roux..
4. Add the chicken stock, tomatoes, rosemary and diced chicken. Bring to a boil and turn down to a simmer for 10 minutes..
5. Add the bean and simmer 10 more minutes, then add the spinach..
6. Adjust seasoning and serve..

Stir in zucchini, diced tomatoes, and chicken broth. In the bottom of a large stockpot, heat the oil. Add the garlic and onions and saute until tender. Add the chicken and cook until no longer pink. Add all remaining ingredients except for the corn and the cabbage.