I love this recipe as it includes a lot of flavorful ingredients. The pasta does soak up the broth but I just add extra broth and a little extra water to help this. I also like mine with a little more vinegar than this calls for and use pancetta instead of bacon. It's a great, hearty meal especially in winter.
Chicken and White Bean Soup
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.
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- Calories: 335
- Fat: 9.9g
- Saturated fat: 2.8g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 1.5g
- Protein: 26g
- Carbohydrate: 35.4g
- Fiber: 5.1g
- Cholesterol: 61mg
- Iron: 3.2mg
- Sodium: 530mg
- Calcium: 64mg
- 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
- 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.
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