Tuscan Chicken and White Bean Soup
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- 2 Slices Bacon
- 2.5 cups Boneless Skinless Chicken Thighs or 12 oz.
- 1 Clove Garlic
- 1 cup Plum Tomatoes
- 2 Tbsp Fresh Oregano
- 1/4 tsp Fresh Ground Pepper
- 1 can chicken broth 15 oz
- 1 can Cannellini White Kidney Beans
- 2 Tbsp Italian Flat-Leaf Parsley
- 1 Tbsp White Wine Vinagar
- 2/3 cup Orzo Pasta
Instructions:
- Cook Bacon in large Dutch oven over medium heat for 5 Minutes. Remove Bacon; But leave drippings in pan.
- 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.
- Add Onion and Garlic to the pan. Cook 4 minutes till tender.
- Add Plum Tomato, Fresh Oregano, and Freshly Ground Pepper. Cook for 1 minute, stirring constantly. Return the bacon and chicken to the pan.
- Stir in the Chicken Broth, scraping pan to loosen browned bits. Bring to a boil
- Add Orzo Pasta, and cook for 9 minute or until al dente.
- Add the Cannellini White Kidney Beans and simmer for 2 minutes or until heated through. Remove from heat.
- Stir in the Italian Flat-Leaf Parsley and the White Wine Vinegar. Serve, and enjoy!
- Recipe by A Hint of Rosemary