1 rating

Tuscan Chicken Soup


This soup is filled with vegetables and chicken. It's a great way to get your daily fix of protein in. 


  • 1 small onion, chopped
  • 1 small carrot, sliced
  • 1 Tablespoon California Olive Ranch® Olive Oil
  • 29 Ounces chicken broth
  • 1 Cup water
  • 3/4 Teaspoons salt
  • 1/4 Teaspoon pepper
  • 15 Ounces white kidney or cannellini beans, rinsed and drained
  • 2/3 Cups uncooked small spiral pasta
  • 3 Cups thinly sliced fresh escarole or spinach
  • 2 Cups shredded cooked chicken


In a large saucepan, saute onion and carrot in oil until onion is tender.

Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil.

Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.