Chicken & White Bean Soup with Crispy Garlic Toast

Chicken & White Bean Soup

with Crispy Garlic Toast

35 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This rustic, Italian-style soup combines tender chicken and creamy cannellini beans with a trio of collard greens, carrots, and onion—all simmered in a rich, vibrant broth made with demi-glace (or reduced chicken stock) and a bit of Calabrian chile paste. To soak up all of the delicious flavors, we’re serving it with crispy, garlic-rubbed toast.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Chicken & White Bean Soup with Crispy Garlic Toast
Title
time-saving
tips & techniques
Baguette
Cannellini Beans
How To: Peel a Carrot
Carrots
Yellow Onion
How To: Separate Leafy Greens from the Stems
Collard Greens
Chicken Demi-Glace
How To: Peel Garlic
Parmesan Cheese
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel 2 cloves of garlic; leaving 1 clove whole, roughly chop the remaining clove. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Separate the collard green leaves from the stems; thinly slice the stems. Halve the leaves lengthwise, then thinly slice crosswise. In a bowl, combine the chopped garlic, sliced carrots, diced onion, and sliced collard green stems. Halve the baguette.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels and place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a large pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate.

Cook the vegetables & start the soup:
3 Cook the vegetables & start the soup:

To the pot of reserved fond, add the prepared vegetable mixture and 1/4 cup of water; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until slightly softened. Add the sliced collard green leaves and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the demi-glace, beans (including the liquid), and 2 cups of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the vegetables are softened. Turn off the heat.

Make the garlic toast:
4 Make the garlic toast:

Meanwhile, place the halved baguette on a sheet pan, cut side up. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toast in the oven 6 to 7 minutes, or until lightly browned. Remove from the oven. Carefully transfer to a cutting board. Rub the cut sides of the toasted baguette with the whole garlic clove, then discard the clove. Halve each piece crosswise.

Finish the soup & serve your dish:
5 Finish the soup & serve your dish:

Add the cooked chicken to the pot of soup; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished soup with the garlic toast. Garnish the soup with the cheese. Enjoy!

Tips from Home Chefs

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Chicken & White Bean Soup

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel 2 cloves of garlic; leaving 1 clove whole, roughly chop the remaining clove. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Separate the collard green leaves from the stems; thinly slice the stems. Halve the leaves lengthwise, then thinly slice crosswise. In a bowl, combine the chopped garlic, sliced carrots, diced onion, and sliced collard green stems. Halve the baguette.

2 Cook the chicken:

Pat the chicken dry with paper towels and place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a large pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate.

Cook the chicken:
Cook the vegetables & start the soup:
3 Cook the vegetables & start the soup:

To the pot of reserved fond, add the prepared vegetable mixture and 1/4 cup of water; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until slightly softened. Add the sliced collard green leaves and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the demi-glace, beans (including the liquid), and 2 cups of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the vegetables are softened. Turn off the heat.

4 Make the garlic toast:

Meanwhile, place the halved baguette on a sheet pan, cut side up. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toast in the oven 6 to 7 minutes, or until lightly browned. Remove from the oven. Carefully transfer to a cutting board. Rub the cut sides of the toasted baguette with the whole garlic clove, then discard the clove. Halve each piece crosswise.

Make the garlic toast:
Finish the soup & serve your dish:
5 Finish the soup & serve your dish:

Add the cooked chicken to the pot of soup; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished soup with the garlic toast. Garnish the soup with the cheese. Enjoy!

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