A Tuscan Experiment

Hot, spicy, and yummy.

I love soup.  I love everything about it, from the brothy, vegetable-laden bowls of flavor, to the thick, hearty meatiness of stews and chilis, and to the bowls of comfort in chowders.  I eat soup in any weather, even the hot.

One of my local grocery store chains, Stop n Shop, makes a delicious soup made with chicken, greens, white beans, and tuscan spices, called logically enough, Tuscan Chicken Soup.  I eat it almost every week, but a container of it is pretty expensive. So, therefore, it inspired me to make my own rendition, as you see above.

Here then, is the recipe.

• 1 tablespoon oil
• 1.5 pounds of chicken breasts
• 1 cup each of minced onion and carrot
• 1 green bell pepper
• 3 cloves minced garlic
• 1 tablespoon dried parsley
• 2 tablespoons of dried Tuscan spice blend (I used Penzey’s Tuscan Sunset blend, composed of sweet basil, turkish oregano, red bell pepper, garlic, thyme, fennel, black pepper, and anise seed)
• 1 teaspoon red pepper flakes
• Pinch salt and pepper to season chicken.
• 28 ounce can diced tomatoes
• 12 ounce can northern white beans
• 1 carton chicken broth
• one smallish bunch of cooking greens such as spinach, kale, or chard (I used rainbow chard)
• optional garnish of finely grated Romano peccorino cheese

In large pot or dutch oven, saute garlic and onions until translucent.  Add carrots, bell pepper, herbs and spices. Cook 3-5 minutes, til veggies start to soften. Add chopped chicken, season with salt and pepper. Cook chicken til no pink remains.  Add tomatoes, beans, and chicken broth. Bring to a light boil. Toss in shredded greens. Simmer one hour. Add cheese and cook a little longer, or serve cheese as a garnish instead.  Serve hot, and if you can eat bread, have a hot buttery crusty chewy roll.

Simple,  nutritious, spicy, and full of delicious Italian flavors!