Tuscan Chicken and White Bean Soup

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Cook Time:

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Equipment:

Ingredients:

Instructions:

  1. Cook Bacon in large Dutch oven over medium heat for 5 Minutes. Remove Bacon; But leave drippings in pan.
  2. Add Boneless, Skinless Chicken Thigh to the drippings in pan and saute for 6 minutes. Remove Chicken from pan, once again reserving the drippings in the pan.
  3. Add Onion and Garlic to the pan. Cook 4 minutes till tender.
  4. Add Plum Tomato, Fresh Oregano, and Freshly Ground Pepper. Cook for 1 minute, stirring constantly. Return the bacon and chicken to the pan.
  5. Stir in the Chicken Broth, scraping pan to loosen browned bits. Bring to a boil
  6. Add Orzo Pasta, and cook for 9 minute or until al dente.
  7. Add the Cannellini White Kidney Beans and simmer for 2 minutes or until heated through. Remove from heat.
  8. Stir in the Italian Flat-Leaf Parsley and the White Wine Vinegar. Serve, and enjoy!
  9. Recipe by A Hint of Rosemary