Tuscan White Bean Soup with Rotisserie Chicken and Arugula

Say hello to your new best friend, Tuscan White Bean Soup with Rotisserie Chicken and Arugula. You’re looking at the most flavorful, wholesome, easy to prepare, meal-in-a-pot.  It’s your protein, vegetable, and carbs all in one!  I make this about once a month for my family. A quick trip to the store for a few ingredients and you are ready to go.

Note on fresh garlic: you will sacrifice flavor if you are using a pre-chopped product. You can buy peeled cloves in a jar and whiz them in your food processor.  If you have leftover garlic, just top it with olive oil and it will keep in your refrigerator fresh.

Start by setting a large pot over medium high heat.  Add your oil, garlic, and chili flakes.  Saute until well caramelized. Bring your pot to the sink and add your water (or pre-made chicken stock).  This allows you to get perfect color without burning your garlic. Return pot to stove and turn up your heat to high.

Once the soup is warm you can add the chicken paste (see ingredient photo).  I prefer this product to bullion cubes and pre made stock.  Mainly because I can pronounce all of the ingredients and the first ingredient is chicken (not salt or sugar or fat).  One jar will yield 9.5 quarts and only cost as much as two quarts of prepared stock in box.

When your soup reaches a simmer add the picked chicken and beans (un-drained).  Cook at a heavy simmer for 20 minutes to infuse all flavors.  Taste and adjust flavor with salt.  Remove from heat and stir in arugula. 

You can substitute spinach if you like.  You can also make a vegan version of this.  Just omit chicken and cheese and use vegetable stock. 

I love to serve this soup with a ton of freshly grated Parmesan and crispy bread.  A couple glugs of some fine XVOO is nice here as well. 

Tuscan White Bean Soup with Rotisserie Chicken and Arugula
Serves 6
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
6 cloves garlic minced
1 teaspoon chili flakes
2 tablespoons olive oil
2 quarts chicken stock
1 14 ounce can of cannelloni beans (undrained)
1 rotisserie chicken picked
1 bag of arugula
Salt to taste
Fresh grated Parmesan
Set a large soup pot on medium high. Add olive oil, garlic, and chili flakes. Cook until garlic turns brown. Add chicken stock and turn heat up to high. When the stock reaches a heavy simmer add the beans and chicken. Turn the heat down to medium low and cook for 20 minutes stirring occasionally. Add the arugula and stir in. Adjust seasoning with salt. Serve with fresh grated Parmesan.
Chef MN's Blog http://chefmn.com/

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