White Bean Chicken Soup
What I love most about this soup is its simplicity. The simple flavors of chicken and beans are easy comfort. And this soup is light on labor, so much so that I’ll be frank: It’s less about cooking and more about heating up good ingredients. Convenience is always key when you are pressed for time. This one is great as a quick lunch or snack when you are in a pinch.
- 4 (15-ounce) cans cannellini beans, drained
- 6 cloves garlic, peeled and crushed
- 6 cups chicken stock
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 two-pound rotisserie chicken, meat removed (about 3 cups)
- 10 basil leaves, chopped
- 2 tablespoons fresh parsley, chopped Extra virgin olive oil for garnish
- 4 –6 basil leaves for garnish
- In a large stockpot or saucepan over medium-high heat, add beans, garlic, chicken stock, salt, and pepper; stir and bring to a simmer. This will take about 15 minutes.
- Turn off heat and let soup cool for about 10 minutes. Scoop out 2 tablespoons of beans with a slotted spoon and set aside. Ladle remaining soup into a blender or food processor and puree.
- Pour back into the large stockpot or saucepan and heat over a medium heat.
- Stir in the rotisserie chicken, basil, and parsley and heat for 5 more minutes.
- Ladle into bowls and garnish with some extra virgin olive oil and basil leaves.