Our house has been awash in coughs, colds, and general snottiness since before Christmas. Every time we appear to have recovered, it starts up again in some new form. It’s been like the old saying about painting the Golden Gate Bridge.
All the sickness, or near sickness, has led to a general apathy toward cooking. We are mostly worn out at the end of the day and just want something quick and easy. This chicken cannellini soup (the veggies in the family subbed in tofu) is the perfect weeknight dinner. Add a salad or some bread and you have a filling, nutritious meal that doesn’t take a lot of effort to get on the table. If you hustle it can be done in 30 minutes or so. Better yet, make it ahead, let the flavors mingle and heat it up.
Never underestimate the power of broth. It’s nourishing, hydrating, and soothing.
You can liberally substitute different things into this soup and still get a quick and tasty meal. No spinach? Use any other dark, leafy green. No cannellini beans? Try pinto, black beans or navy beans. No chicken? Sub in some pasta or rice instead to bulk up the soup.
The goal here is quick and easy so you can re-hydrate and get back on the couch.
Start with chopping up the veggies for the soup’s mirepoix base and then slowly saute with some olive oil until glistening and soft.
We cooked the chicken and tofu (here’s a simple way to make tofu taste better) separately and added at the end. If you are just doing chicken, you can add it with the broth and beans and cook in the soup liquid before removing and shredding.
Add the broth and beans. Season to taste.
Ladle into bowls and add extra parm on top. Enjoy!
- 2 tablespoons extra-virgin olive oil
- 3 carrots, peeled and chopped
- 3 celery sticks, chopped
- 1 yellow onion chopped
- 1 1/2 teaspoons fine sea salt
- 4 garlic cloves, smashed
- 1 (32-ounce) box low-sodium chicken broth
- 1 pound skinless, boneless chicken thighs
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 4 packed cups baby spinach
- 1/2 cup grated Parmesan cheese (optional)
- Heat the oil in a large pot over medium heat. Add the carrots, celery, onion, and salt, and saute until softened, about 5 minutes. Add the garlic and saute for 1 minute.
- Add the broth, chicken, and beans. Bring to a boil, then turn the heat to low, and simmer covered for 20 minutes.
- Remove the chicken to a cutting board and use two forks to shred it into bite-size pieces. Return the chicken to the pot along with the spinach. Add salt and pepper to taste.
- Ladle into soup bowls and top with grated Parmesan (if using.)