Name: Chicken and White Bean Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1½ pounds boneless skinless chicken thighs; 1½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 1 medium yellow onion, diced; 3 cloves garlic, minced; 5 medium carrots, sliced into thin rounds; 4 celery ribs, sliced into half-moons; 30 ounces canned cannellini beans, drained and rinsed; 8 cups chicken broth (adjust to preferred consistency); 2 cups baby spinach; ½ cup chopped fresh parsley; Salt and pepper, to taste; ½ cup cashews (or pine nuts); ⅓ cup quality olive oil; 2 cloves garlic; 2 cups fresh basil leaves; ¼ cup freshly grated Parmesan; Salt and pepper, to taste

Description

This hearty one-pot chicken and white bean soup is loaded with tender chicken, creamy cannellini beans, and fresh vegetables, finished with a swirl of homemade basil pesto for a bright, flavorful touch.

Ingredients

For the Soup:

2 tablespoons olive oil

1½ pounds boneless skinless chicken thighs

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 medium yellow onion, diced

3 cloves garlic, minced

5 medium carrots, sliced into thin rounds

4 celery ribs, sliced into half-moons

30 ounces canned cannellini beans, drained and rinsed

8 cups chicken broth (adjust to preferred consistency)

2 cups baby spinach

½ cup chopped fresh parsley

Salt and pepper, to taste

For the Pesto:

½ cup cashews (or pine nuts)

⅓ cup quality olive oil

2 cloves garlic

2 cups fresh basil leaves

¼ cup freshly grated Parmesan

Salt and pepper, to taste

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Instructions

Brown the chicken: Heat olive oil in a large pot over medium heat. Add chicken thighs, season with salt and pepper, and brown on all sides. Remove and set aside.

Sauté vegetables: In the same pot, sauté onion until translucent (2–3 minutes). Add garlic and cook until fragrant (15 seconds). Add carrots and celery and sauté for 4 more minutes.

Make the soup: Return browned chicken to the pot. Stir in cannellini beans and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 20 minutes.

Make the pesto: While the soup simmers, combine cashews, olive oil, garlic, and basil in a food processor. Pulse until nearly smooth. Add Parmesan, blend again, and season to taste.

Shred the chicken: Remove chicken from the soup, shred on a cutting board, then return to the pot.

Add greens: Stir in baby spinach and let it wilt (about 1 minute).

Add flavor: Stir in ½ of the pesto and chopped parsley. Taste and season as needed. Add more pesto if desired.

Final simmer: Let the soup simmer an additional 10 minutes.

Serve: Let rest 5 minutes before serving. Enjoy with crusty bread or extra pesto on top.

Notes

Soup thickness can be adjusted with more or less broth.

Cashews offer a creamy, budget-friendly alternative to pine nuts for the pesto.

For more intense basil flavor, stir in additional pesto when serving.

This soup freezes well, though the texture of the spinach may soften upon thawing.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Soup, Main Course
Method: One-pot, Stovetop
Cuisine: American