Tuscan Chicken and White Bean Soup
A hearty Tuscan soup that eats like a stew. Full of flavor, beans & pasta. Perfect for a quick weeknight meal.
Ingredients
Cooking Instructions
step 1
Cook Smoked Bacon (2 slices) in a large saucepan or Dutch oven over medium heat for 5 minutes or until crisp. Remove bacon from pan, reserving drippings in pan. Set bacon aside.
step 2
Add Boneless, Skinless Chicken Thighs (12 oz) to the drippings in pan and sauté for 6 minutes. Remove chicken from pan, once again reserving the drippings in the pan.
step 3
Add the Onion (1/2 cup) and Garlic (1 clove) to pan. Cook 4 minutes or until tender.
step 4
Add Plum Tomato (1 cup), Fresh Oregano (2 Tbsp), and Freshly Ground Black Pepper (1/4 tsp). Cook for 1 minute, stirring constantly. Return the bacon and chicken to the pan.
step 5
Stir in the Chicken Broth (1 can), scraping pan to loosen browned bits. Bring to a boil.
step 6
Add the Orzo Pasta (2/3 cup), and cook for 9 minutes or until al dente.
step 7
Add the Cannellini White Kidney Beans (1 can) and simmer for 2 minutes or until heated through. Remove from heat.
step 8
Stir in the Italian Flat-Leaf Parsley (2 Tbsp) and the White Wine Vinegar (1 Tbsp).
step 9
Serve and enjoy!
