Recipe: Perfect Italian Chicken Vegetable Bean Soup

Italian Chicken Vegetable Bean Soup. Easy Italian Chicken and Bean Soup Recipe. 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.

Italian sausage, onion, mushrooms, tomatoes, tomato soup, water, Italian seasoning, carrots, zucchini, green beans, and pasta. Can also make in the slow cooker. Heat olive oil in large pot over medium-high heat. You can have Italian Chicken Vegetable Bean Soup using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Italian Chicken Vegetable Bean Soup

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

What vegetables do you put in a chicken soup. There are no right veggies for chicken veggie soup. Use any vegetable you like or whatever you have handy. The most commonly used veggies for a homemade chicken vegetable soup are peas, carrots, green beans, celery, potatoes, peppers, and mushrooms.

Italian Chicken Vegetable Bean Soup instructions

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..

In a large Dutch oven, heat olive oil over medium-high heat. In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. If using low-heat setting stir in chicken and. Splash in water if they stick.