Chicken & White Bean Soup

with Crispy Garlic Toast

35 MIN

7 SmartPoints®

2 Servings

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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.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
1 Small Baguette
1 15.5 -Ounce Can Cannellini Beans
2 cloves Garlic
6 oz Carrots
1 Yellow Onion
1 bunch Collard Greens
1½ tsps Calabrian Chile Paste
2 Tbsps Chicken Demi-Glace
¼ cup Grated Parmesan Cheese
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!