Italian Chicken and Bean Soup

Dairy Free
Health score
31%
Italian Chicken and Bean Soup
40 min.
4
651kcal

Suggestions


Welcome to a delightful culinary experience with our Italian Chicken and Bean Soup! This hearty dish is perfect for those seeking a comforting meal that is both nutritious and satisfying. With its rich flavors and wholesome ingredients, this soup is sure to become a favorite in your household.

Imagine tender pieces of chicken simmered in a savory broth, infused with aromatic Italian seasoning. The addition of vibrant bell peppers and crisp zucchini not only enhances the soup's color but also packs it with essential nutrients. Plus, the combination of small pasta shells and juniorettes adds a delightful texture that makes each spoonful a joy to savor.

This recipe is not only dairy-free but also quick to prepare, making it an ideal choice for busy weeknights or leisurely weekends. In just 40 minutes, you can whip up a delicious meal that serves four, perfect for family gatherings or cozy dinners with friends. With a caloric breakdown that balances protein, fats, and carbohydrates, you can enjoy this dish guilt-free.

So, gather your ingredients and get ready to indulge in a bowl of Italian comfort. Whether you’re looking for a nourishing lunch or a satisfying dinner, this Italian Chicken and Bean Soup is sure to warm your heart and please your palate!

Ingredients

  • tablespoon vegetable oil 
  • 0.5 pound chicken breast halves boneless skinless cut into 1/2-inch pieces
  • 0.5 teaspoon seasoning italian
  • 29 ounces chicken broth ready-to-serve canned
  • cups water 
  • 0.5 cup shells uncooked
  • 0.5 cup rotini pasta uncooked (small spiral pasta)
  • 0.5 cup bell pepper red coarsely chopped
  • 15 ounces kidney beans rinsed drained canned
  • cups zucchini coarsely chopped

Equipment

  • sauce pan

Directions

  1. Heat oil in 3-quart saucepan over medium-high heat.
  2. Add chicken; sprinkle with 1/4 teaspoon of the Italian seasoning. Cook and stir 3 to 5 minutes or until browned.
  3. Add broth and water.
  4. Heat to boiling.
  5. Add pasta and bell pepper.
  6. Heat to boiling; reduce heat. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender.
  7. Stir in remaining 1/4 teaspoon Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender.

Nutrition Facts

Calories651kcal
Protein45.87%
Fat31.7%
Carbs22.43%

Properties

Glycemic Index
47
Glycemic Load
11.71
Inflammation Score
-8
Nutrition Score
30.228260911029%

Flavonoids

Luteolin
0.11mg
Quercetin
0.45mg

Nutrients percent of daily need

Calories:651.29kcal
32.56%
Fat:22.47g
34.56%
Saturated Fat:5.66g
35.4%
Carbohydrates:35.77g
11.92%
Net Carbohydrates:28.38g
10.32%
Sugar:4.84g
5.38%
Cholesterol:139.05mg
46.35%
Sodium:1341.48mg
58.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:73.15g
146.3%
Selenium:69.93µg
99.89%
Phosphorus:612.8mg
61.28%
Vitamin B3:12.19mg
60.93%
Vitamin B6:1.09mg
54.33%
Zinc:6.67mg
44.48%
Vitamin C:36.47mg
44.21%
Vitamin B12:2.17µg
36.15%
Manganese:0.64mg
32.22%
Potassium:1049.53mg
29.99%
Fiber:7.39g
29.57%
Magnesium:111.54mg
27.88%
Iron:4.87mg
27.07%
Vitamin B2:0.42mg
24.76%
Vitamin A:1092.21IU
21.84%
Vitamin K:20.6µg
19.62%
Copper:0.39mg
19.43%
Folate:61.66µg
15.41%
Vitamin B1:0.21mg
13.69%
Vitamin B5:1.22mg
12.2%
Vitamin E:1.5mg
10.01%
Calcium:85.4mg
8.54%
Vitamin D:0.26µg
1.75%