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Chicken & White Bean Soup
with Crispy Garlic Toast
35 MIN
2 Servings
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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NutritionPER SERVING
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Calories620 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- 1 Small Baguette
- 1 15.5 -Ounce Can Cannellini Beans
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2 cloves Garlic
- 6 oz Carrots
- 1 Yellow Onion
- 1 bunch Collard Greens
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1½ tsps Calabrian Chile Paste
- 2 Tbsps Chicken Demi-Glace
- ¼ cup Grated Parmesan Cheese
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
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!
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!
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