Tuscan Style Chicken & White Bean Soup is a delicious way to turn a little leftover chicken into something completely new! Take your typical chicken soup in a different direction, and enjoy the filling fresh flavor.
Peel and dice the carrots. Cut up the celery, onion, and garlic.
Heat olive oil in a Dutch oven over medium heat for one minute, then add the carrots, celery and onion. Saute for seven minutes, stirring occasionally.
While the veggies are cooking, rinse and drain the beans.
Stir garlic into the pot and continue to saute briefly. Stir in the broth, water, beans, chicken, and spices.
Increase the heat under the pot and bring soup to a boil. Stir, reduce heat, and simmer for 30 minutes, stirring occasionally. Remove and discard the bay leaf.
Stir in lemon juice to taste. Taste the soup and add in a little more sea salt and/or pepper, if desired. Stir in the spinach until just wilted.
Serve your Tuscan chicken soup topped with shredded Parmesan (highly recommended).
Notes
This soup is very full of “stuff.” If you prefer more broth in yours, omit one of the cans of beans and/or add morel chicken broth, as desired.