To me, this soup represents the carefree feeling that summer offers. It’s light, full of veggies and totally delivers on flavor. Enjoy this for a light, casual lunch shared with those who bring pleasant conversation to the table.
Serves 6
Make the soup:
In a large soup pot over medium heat, add the olive oil and saute the onion and celery until soft and translucent, about 5 minutes. Add the tomatoes and 1 tsp salt and cook for another 3 to 4 minutes. Add the beans and garlic and stir to combine. Then add the stock and give it another good stir. Increase the heat to medium-hot and once the soup comes to a low boil (see Notes), reduce the heat to medium-low. Continue simmering for 15 to 20 minutes (see Notes), stirring occasionally.
Finish the soup:
Add the parsley and chicken to the soup pot and stir occasionally for another 5 minutes. Season with 1 tsp of salt or to taste.
Serve the soup:
Ladle the soup into four bowls, pass the Parmesan cheese and torn Flatbread.
Notes: Because the skins and seeds of a tomato contain lectins, be sure to only use tomato products that practice removing the skins and seeds in their preparation. I like the Pomì brand as I suffer no ill-effects when consuming their Finely Chopped Tomatoes. Buy canned beans that are pressure cooked right in the BPA free can. I like the Eden brand. Smoked or grilled shredded chicken also works well in this soup. I recommend avoiding store-bought rotisserie chicken due to the seasonings used and potential risk of cross-contamination of gluten and other lectins. It is important to not bring the soup to a rolling boil otherwise the beans will begin to split. If using frozen cubes of Cinder Hill Chicken Stock, allow for additional time to bring the soup to a low boil, up to 10 to 15 minutes.
Related Recipes: Cinder Hill Chicken Stock Instant Pot Shredded Chicken Tender Baked Chicken Flatbread
Ingredients
Directions
Make the soup:
In a large soup pot over medium heat, add the olive oil and saute the onion and celery until soft and translucent, about 5 minutes. Add the tomatoes and 1 tsp salt and cook for another 3 to 4 minutes. Add the beans and garlic and stir to combine. Then add the stock and give it another good stir. Increase the heat to medium-hot and once the soup comes to a low boil (see Notes), reduce the heat to medium-low. Continue simmering for 15 to 20 minutes (see Notes), stirring occasionally.
Finish the soup:
Add the parsley and chicken to the soup pot and stir occasionally for another 5 minutes. Season with 1 tsp of salt or to taste.
Serve the soup:
Ladle the soup into four bowls, pass the Parmesan cheese and torn Flatbread.