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.