Soup it’s what’s for dinner!
A one pot wonder is a double thumbs up for mom around here. While this soup is not excused from lots of chopping when made with all fresh vegetables, if you pressed for time, frozen vegetables would work too.
This soup hit the spot for Monday night football. I LOVE this time of year! Who are you cheering on this football season?
Hardy Tuscan Bean Soup
1 sweet onion finely chopped
1 green bell pepper finely chopped
4 stalks of celery finely chopped
3 cloves of garlic finely chopped
1 tsp of salt
2 organic chicken breast
5 cups of vegetable broth
8 cups of water
3 diced carrots
1 diced zucchini
1 peeled and diced turnip
1 can of diced tomatoes (unseasoned)
1 can of Cannellini Beans drained and rinsed
2 cups of chopped flat kale
2 tbs of avocado oil
½ tsp of dried oregano
½ tsp of dried thyme
1 tsp of dried basil
¼ tsp of white pepper
In a large soup pot set over medium to low heat, combine oil, onion, bell pepper, celery, garlic and salt. Sauté until veggies are softened. This took a bit longer for me today because of the amount of veggies in the pot. Approximately 15 minutes. Add chicken breasts and water to the pot and bring to a boil. Boil until the chicken is fully cooked and remove chicken from the pot. Reduce heat to low. Let the chicken cool slightly and finely chop it on the side. Add the chicken back to the pot. Add tomatoes, vegetable broth, carrots, zucchini, turnip and remaining seasonings. Bring to a soft boil and boil until veggies are softened. This took 20 minutes for me today. Some variable cooking times may be the size of the vegetable cuttings. You are looking for soft veggies that are easy to eat yet not falling apart. Add beans and kale. Continue on low heat for 10 minutes till fully warmed and you are ready to serve.
My 4-year-old ate a full bowl of this soup for dinner. She loved this one! Thank you my friend Laura who was in my kitchen while I cooked. Her helpful hands are always appreciated.