Soup

Tomato and White Bean Soup (with Chicken) is for Soup.

Tomato and White Bean Soup (with Chicken) takes 30 minutes to prepare.

Tomato and White Bean Soup (with Chicken) takes 90 minutes to cook.

Tomato and White Bean Soup (with Chicken) makes 8 servings.

The ingredients for Tomato and White Bean Soup (with Chicken) are:

3 T olive oil (1 T for spraying a roasting pan if you have a sprayer and 2 for sauting tomatoes)
6 boneless skinless chicken thighs
1 2/3 cups chopped red onion
1 celery stalk with leaves chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, finely chopped (can use up to a whole bulbs worth of cloves!)
4 cups peeled and chopped ripe tomatoes
5 2/3 cups chicken broth (can substitute veggie broth)
2 T tomato paste
1 tsp sugar
1 T sweet (Hungarian) paprika
1 T butter
1 T all-purpose flour
14 oz/400 g canned cannellini beans, rinsed and drained (these are white kidney beans)
salt and pepper
1 cup chopped kale (optional)
1 cup chopped mustard greens (optional)

Here is how you make Tomato and White Bean Soup (with Chicken):

Makes 8 2-cup servingsPreheat oven to 400 degrees FSpray roasting pan or large baking sheet w/ olive oil. On the sprayed roasting pan, spread out the chicken thighs until they lay flat. Spread the onions, garlic celery, red bell pepper over the thighs. Spray the top of everything with a little bit more olive oil and season with salt and pepper. Roast for approx 40 minutes or until chicken is cooked through. While the chicken is roasting, Heat 2 Tbsps of olive oil in soup pot; stir in chopped tomatoes and saute over medium low heat for 5 minutes. Add tomato paste, sugar and sweet Hungarian paprika; mix well. Add the 5 2/3 cup chicken stock and season with salt and pepper to taste. Bring to a boil, reduce the heat, and simmer for about 15 minutes. Once the chicken is done, remove the chicken to a separate platter and let cool for a few minutes before cutting up into bite sized pieces. Add all the roasted veggies to the soup pot. Deglaze the bottom of the roasting pan with a little water or leftover broth to scrap up any chicken or veggies; add to soup. Cut up chicken and add to soup. Put the butter and the flour on a small plate and mash together with a fork until a paste forms. Add small pieces of the paste to the soup and make sure each is fully incorporated before adding the next amount. The soup will thicken slighty, it really is a nice touch but is purely optional.Add beans and simmers for another 5 minutes or until heated through. Serve immediately.Number of Servings: 8Recipe submitted by SparkPeople user JC7471.

The nutritional information for Tomato and White Bean Soup (with Chicken) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 219.5

• Total Fat: 9.6 g
• Cholesterol: 50.5 mg
• Sodium: 993.0 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 5.3 g
• Protein: 15.3 g