Tomato and White Bean Soup (with Chicken)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 T olive oil (1 T for spraying a roasting pan if you have a sprayer and 2 for sauting tomatoes)6 boneless skinless chicken thighs1 2/3 cups chopped red onion1 celery stalk with leaves chopped1 red bell pepper, seeded and chopped2 garlic cloves, finely chopped (can use up to a whole bulbs worth of cloves!)4 cups peeled and chopped ripe tomatoes5 2/3 cups chicken broth (can substitute veggie broth)2 T tomato paste1 tsp sugar1 T sweet (Hungarian) paprika1 T butter1 T all-purpose flour14 oz/400 g canned cannellini beans, rinsed and drained (these are white kidney beans)salt and pepper1 cup chopped kale (optional)1 cup chopped mustard greens (optional)
Makes 8 2-cup servings
Preheat oven to 400 degrees F
Spray roasting pan or large baking sheet w/ olive oil. On the sprayed roasting pan, spread out the chicken thighs until they lay flat. Spread the onions, garlic celery, red bell pepper over the thighs. Spray the top of everything with a little bit more olive oil and season with salt and pepper. Roast for approx 40 minutes or until chicken is cooked through.
While the chicken is roasting, Heat 2 Tbsps of olive oil in soup pot; stir in chopped tomatoes and saute over medium low heat for 5 minutes. Add tomato paste, sugar and sweet Hungarian paprika; mix well.
Add the 5 2/3 cup chicken stock and season with salt and pepper to taste. Bring to a boil, reduce the heat, and simmer for about 15 minutes.
Once the chicken is done, remove the chicken to a separate platter and let cool for a few minutes before cutting up into bite sized pieces. Add all the roasted veggies to the soup pot. Deglaze the bottom of the roasting pan with a little water or leftover broth to scrap up any chicken or veggies; add to soup. Cut up chicken and add to soup.
Put the butter and the flour on a small plate and mash together with a fork until a paste forms. Add small pieces of the paste to the soup and make sure each is fully incorporated before adding the next amount. The soup will thicken slighty, it really is a nice touch but is purely optional.
Add beans and simmers for another 5 minutes or until heated through. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user JC7471.
Preheat oven to 400 degrees F
Spray roasting pan or large baking sheet w/ olive oil. On the sprayed roasting pan, spread out the chicken thighs until they lay flat. Spread the onions, garlic celery, red bell pepper over the thighs. Spray the top of everything with a little bit more olive oil and season with salt and pepper. Roast for approx 40 minutes or until chicken is cooked through.
While the chicken is roasting, Heat 2 Tbsps of olive oil in soup pot; stir in chopped tomatoes and saute over medium low heat for 5 minutes. Add tomato paste, sugar and sweet Hungarian paprika; mix well.
Add the 5 2/3 cup chicken stock and season with salt and pepper to taste. Bring to a boil, reduce the heat, and simmer for about 15 minutes.
Once the chicken is done, remove the chicken to a separate platter and let cool for a few minutes before cutting up into bite sized pieces. Add all the roasted veggies to the soup pot. Deglaze the bottom of the roasting pan with a little water or leftover broth to scrap up any chicken or veggies; add to soup. Cut up chicken and add to soup.
Put the butter and the flour on a small plate and mash together with a fork until a paste forms. Add small pieces of the paste to the soup and make sure each is fully incorporated before adding the next amount. The soup will thicken slighty, it really is a nice touch but is purely optional.
Add beans and simmers for another 5 minutes or until heated through. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user JC7471.
Nutritional Info Amount Per Serving
- Calories: 219.5
- Total Fat: 9.6 g
- Cholesterol: 50.5 mg
- Sodium: 993.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 5.3 g
- Protein: 15.3 g
Member Reviews