Italianchickenandcannellinisoup Recipes

TUSCAN CHARD AND CANNELLINI BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
• Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
• Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

WINTER CHICKEN SOUP WITH TOMATOES AND CANNELLINI BEANS

Steps:

• In a big soup pot over medium heat, cook the bacon until the fat renders, about 3 minutes.
• Add in the onion and garlic; stir/saute in the bacon drippings until tender and the bacon is crisp, about 5 minutes longer.
• Add all the remaining ingredients except the parmesan.
• Decrease heat to low and simmer, uncovered, until the flavors are blended, 10-15 minutes.
• Serve with Parmesan sprinkled on top.

CREAMY CANNELLINI SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
• Ladle soup into bowls and serve with a drizzle of olive oil.

CREAMY TUSCAN CHICKEN, MUSHROOMS AND CANNELLINI

Steps:

• Heat oil in a 10-inch skillet over medium-high heat. Add chicken breast pieces; brown slightly. Stir in mushrooms; cook 2 minutes. Transfer mixture to a plate.
• Add soup, broth, milk, garlic powder and beans to skillet; simmer for 2 minutes. Stir in cream cheese and season with pepper to taste.
• Return mushrooms, chicken (and any juices) to the skillet. Cook 15 minutes.
• Serve topped with cheese.