Cozy Creamy White Bean Soup (Print Version)
# Ingredients:
→ Seasoning
01 -
5 grams kosher salt
02 -
2 grams paprika
03 -
1 gram dried oregano
04 -
2 grams ground black pepper
→ Main
05 -
450 grams boneless, skinless chicken breasts
06 -
30 ml olive oil
→ Vegetables
07 -
1 medium shallot, sliced
08 -
150 grams diced carrots
09 -
100 grams diced celery
10 -
3 cloves garlic, minced
→ Liquids and Legumes
11 -
1 litre chicken stock
12 -
3 cans (410 grams each) cannellini beans, drained and rinsed
→ Fresh Garnish and Finishers
13 -
12 grams fresh basil, roughly chopped
14 -
60 grams fresh baby spinach, roughly chopped
15 -
30 ml lemon juice
# Instructions:
01 -
Heat a large pot or Dutch oven over medium-high heat.
02 -
In a small bowl, combine kosher salt, paprika, dried oregano, and ground black pepper. Evenly season both sides of the chicken breasts with the spice mixture.
03 -
Add 15 ml of olive oil to the preheated pot. Once hot, place the seasoned chicken breasts in the pot and cook for 2 minutes per side, or until lightly browned. Remove the chicken and set aside.
04 -
Add the remaining 15 ml of olive oil to the pot. Introduce the sliced shallots and sauté for 3 minutes, stirring frequently, until translucent.
05 -
Incorporate the diced carrots, diced celery, and minced garlic into the pot. Stir to combine and cook for an additional 3 minutes, stirring occasionally, until vegetables begin to soften.
06 -
Deglaze the pot with a small amount of chicken stock, thoroughly scraping any browned bits from the bottom. Pour in the remaining chicken stock and add the drained and rinsed cannellini beans.
07 -
Return the seared chicken breasts to the pot, ensuring they are fully submerged in the liquid. Bring the soup to a low boil, then reduce the heat to a gentle simmer and cover.
08 -
Simmer for 15 minutes. Verify the chicken's internal temperature reaches 74°C (165°F) using an instant-read thermometer; continue simmering if necessary until fully cooked. Carefully remove the cooked chicken from the pot and shred it using two forks.
09 -
Return the shredded chicken to the soup. Stir in the roughly chopped fresh basil, fresh baby spinach, and lemon juice. Cook for approximately 1 minute, until the spinach has wilted. Adjust seasoning with additional salt and pepper to taste.
10 -
Serve the soup immediately while warm. Leftovers can be stored in the refrigerator for up to 2 days.
# Notes:
01 -
For a thicker soup, blend 1-2 cups of the soup with an immersion blender before adding the spinach and basil.
02 -
Substitute the cannellini beans with great northern beans or other white beans.
03 -
Add a pinch of red pepper flakes for a little heat.
04 -
Feel free to add other vegetables like zucchini, kale, or corn.
05 -
To make this soup in a slow cooker, add all ingredients except spinach, basil, and lemon juice to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, add it back to the slow cooker, and stir in spinach, basil, and lemon juice before serving.