Crock Pot Tuscan Chicken Bean Soup

Crock Pot Tuscan Chicken Bean Soup

I know Fall has arrived when I can smell the savory aroma of a crock pot soup recipe cooking on my counter. Cooking soup in the crock pot is the easiest way to make a homemade soup recipe. Put the ingredients in the crock pot and a few hours later you have a delicious meal ready to warm you up on a cold Fall evening.

This Crock Pot Tuscan Chicken Bean Soup has all the wonderful flavors you would expect to find in a Tuscan style soup recipe. Big chunks of chicken, two types of beans, tomatoes, kale and seasonings that pack this crock pot soup recipe with the flavor of Tuscany.

Start it in the morning and you can be enjoying a hot bowl of Tuscan style soup for lunch.

Top it off with some freshly grated parmesan cheese and serve it with a loaf of crusty French bread.

How to make Crock Pot Tuscan Chicken Bean Soup

• 2 boneless, skinless chicken breast halves
• 1-32 oz carton Tuscan Chicken Broth or your favorite chicken broth.
• 1 teaspoon dry oregano
• 1/4 cup diced onion
• 2 garlic cloves, minced
• 1/2 teaspoon black pepper
• 15.5 oz can cannellini beans, drained and rinsed
• 14.4 oz can diced tomatoes
• 7.75 oz can garbanzo beans, drained and rinsed
• 1 cup fresh kale leaves, thick stem removed and thinly sliced
• 1/4 cup fresh grated parmesan cheese plus more for garnish

1. Place the first six ingredients into a 4-quart crock pot and cook for 1-2 hours or until the chicken is cooked through.
2. Remove chicken from crock pot and break into bite size pieces.
3. Return chicken pieces to crock pot and add remaining 5 ingredients.
4. Cook for an hour on high until ingredients are heated through.
5. Serve soup in a bowl and grate some Parmesan cheese over the top.
6. Serve with some crusty French bread.

Crock Pot Tuscan Chicken Bean Soup

★★★★★ 5 from 2 reviews

• Author: Arlene Mobley - Flour On My Face
• Prep Time: 15 mins
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 6
• Category: Crock Pot Soup recipe

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Ingredients

• 2 boneless, skinless chicken breast halves
• 1-32 oz carton Tuscan Chicken Broth or your favorite chicken broth.
• 1 teaspoon dry oregano
• 1/4 cup diced onion
• 2 garlic cloves, minced
• 1/2 teaspoon black pepper
• 15.5 oz can cannellini beans, drained and rinsed
• 14.4 oz can diced tomatoes
• 7.75 oz can garbanzo beans, drained and rinsed
• 1 cup fresh kale leaves, thick stem removed and thinly sliced
• 1/4 cup fresh grated parmesan cheese plus more for garnish

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Instructions

1. Place the first six ingredients into a 4-quart crock pot and cook for 1-2 hours or until the chicken is cooked through.
2. Remove chicken from crock pot and break into bite size pieces.
3. Return chicken pieces to crock pot and add remaining 5 ingredients.
4. Cook for an hour on high until ingredients are heated through.
5. Serve soup in a bowl and grate some Parmesan cheese over the top.
6. Serve with some crusty French bread.

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