Italian Chicken and Bean Soup

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

Suggestions


Warm up your kitchen and your taste buds with this delightful Italian Chicken and Bean Soup! Perfect for a cozy lunch or a satisfying dinner, this dairy-free dish is not only hearty but also packed with flavor and nutrition. With tender pieces of chicken, vibrant vegetables, and protein-rich kidney beans, this soup is a complete meal in a bowl.

In just 40 minutes, you can whip up a comforting soup that serves four, making it an ideal choice for family gatherings or meal prep for the week ahead. The combination of small pasta shells and zucchini adds a delightful texture, while the Italian seasoning infuses the dish with aromatic herbs that transport you straight to the heart of Italy.

Whether you're looking for a quick weeknight dinner or a dish to impress your guests, this Italian Chicken and Bean Soup is sure to please. With a caloric breakdown that emphasizes protein and healthy fats, you can enjoy a delicious meal without any guilt. So grab your saucepan and get ready to savor a bowl of this wholesome goodness that’s as nourishing as it is delicious!

Ingredients

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

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%