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Chicken and White Bean Soup

Photo: John Autry; Styling: Cindy Barr
Total time 40 mins
Yield 4 servings (serving size: 1 1/4 cups)
Cannellini beans, native to Tuscany, work beautifully in this rustic soup because they hold their shape after simmering in the flavorful broth. Serve with a crusty Italian bread, such as ciabatta, and a salad of bitter greens.

Ingredients

  • 2 smoked bacon slices, chopped
  • 12 ounces skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 cup chopped plum tomato
  • 2 tablespoons chopped fresh oregano
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 2 cups fat-free, lower-sodium chicken broth
  • 2/3 cup uncooked orzo (rice-shaped pasta)
  • 1 (15-ounce) can organic white beans, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt

Nutrition Information

  • calories 335
  • fat 9.9 g
  • satfat 2.8 g
  • monofat 2.5 g
  • polyfat 1.5 g
  • protein 26 g
  • carbohydrate 35.4 g
  • fiber 5.1 g
  • cholesterol 61 mg
  • iron 3.2 mg
  • sodium 530 mg
  • calcium 64 mg

How to Make It

  1. Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.

  2. Add chicken to drippings in pan; sauté 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo, and cook for 9 minutes or until al dente. Add beans; cook 2 minutes or until heated. Remove from heat; stir in parsley, vinegar, and salt.