When the temperature dips and the days grow shorter, there’s nothing quite like the embrace of a warm, hearty soup to make the evening complete. This Tuscan Tenderloin and White Bean Soup is not just a meal—it’s an experience, combining the robust flavors of Tuscany with the soothing nourishment of classic winter fare. With succulent chicken tenderloin and an aromatic medley of herbs, this dish will soon become a beloved staple in your kitchen.

A Taste of Tuscany at Home

Tuscan cuisine is known for its simplicity and focus on high-quality ingredients. In this recipe, tender chunks of chicken tenderloin meet a harmonious blend of basil, oregano, and rosemary, bringing the essence of an Italian trattoria to your dinner table. Paired with white beans, this soup offers a hearty dose of protein that keeps you full and energized, perfect for chilly evenings.

Ingredients You’ll Need:

2 tablespoons olive oil
1 pound chicken tenderloin, diced
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
2 cans (15 ounces each) white beans, drained and rinsed
4 cups chicken broth
1 can (14.5 ounces) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
Salt and pepper, to taste
2 cups spinach leaves
1/4 cup freshly grated Parmesan cheese, for serving

Step-by-Step Instructions:

Sear the Chicken: In a large pot, heat olive oil over medium heat. Add the diced chicken tenderloin and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables: In the same pot, add the chopped onion and sauté until translucent, approximately 3 minutes. Stir in the garlic, carrots, and celery, cooking for another 5 minutes until the vegetables start to soften.
Simmer the Soup: Add the white beans, chicken broth, diced tomatoes, basil, oregano, rosemary, salt, and pepper to the pot. Return the chicken tenderloin to the pot and bring the mixture to a gentle simmer.
Cook to Perfection: Cover the pot and let the soup cook for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Add the Spinach: Stir in the spinach leaves and let them wilt for about 2 minutes.
Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese for an added touch of richness.

Why You’ll Love This Soup:

Nutrient-Rich: Packed with lean protein, fiber, and vegetables, this soup is a balanced, healthful choice.
Comforting and Satisfying: The creamy texture of white beans combined with tender chicken and fragrant herbs creates a meal that’s both hearty and comforting.
Simple and Flexible: The ingredients are easy to find and can be adapted based on your preferences. Swap chicken for turkey or add other leafy greens like kale for a twist.

Tips for the Best Results:

Use Fresh Herbs: If available, fresh basil and rosemary can enhance the flavors even further.
Add Depth with Wine: For an extra layer of flavor, deglaze the pot with a splash of white wine after sautéing the vegetables.
Adjust Consistency: If you prefer a thicker soup, mash some of the beans before adding them to the pot.

Final Thoughts

This Tuscan Tenderloin and White Bean Soup is everything you need on a cold night—warm, inviting, and full of deep, savory flavors. With just one pot and a few simple steps, you can enjoy a taste of Italy right at home. So grab your favorite cozy blanket, a good book, and a steaming bowl of this delightful soup, and settle in for a night of comfort and satisfaction.

Tuscan Tenderloin and White Bean Soup

Author: Alice

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Description

A cozy twist on a winter classic, this Tuscan Tenderloin and White Bean Soup features succulent chicken tenderloin and an aromatic blend of herbs. It’s packed with protein and flavor, perfect for warming up your evenings and keeping you satisfied all season long.

Ingredients

– 2 tablespoons olive oil
– 1 pound chicken tenderloin, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 2 cans (15 ounces each) white beans, drained and rinsed
– 4 cups chicken broth
– 1 can (14.5 ounces) diced tomatoes
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon dried rosemary
– Salt and pepper, to taste
– 2 cups spinach leaves
– 1/4 cup freshly grated Parmesan cheese, for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced chicken tenderloin and cook until browned on all sides, about 5-7 minutes. Remove the tenderloin from the pot and set aside.

2. In the same pot, add the onion and saut until translucent, approximately 3 minutes. Stir in the garlic, carrots, and celery, cooking for an additional 5 minutes until the vegetables start to soften.

3. Add the white beans, chicken broth, diced tomatoes, basil, oregano, rosemary, salt, and pepper to the pot. Return the chicken tenderloin to the pot and bring to a gentle simmer.

4. Cover and let the soup cook for 20-25 minutes, stirring occasionally, until the vegetables are tender, and flavors have melded together.

5. Stir in the spinach leaves and allow them to wilt, about 2 minutes.

6. Serve hot, garnished with freshly grated Parmesan cheese.

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