Yield: Serves 6 | Prep Time: 15 minutes | Cook Time: 25 minutes
White beans have certainly made a home in my kitchen. They’re loaded up with plenty of fiber, which helps you digest sugar at a slower rate, keeping your glucose levels from rising too fast. I love how this soup contrasts different ingredient textures by incorporating both the soft white beans and the flaky pieces of chicken.
INGREDIENTS
2 tablespoons olive oil
1 onion, roughly chopped
1 carrot, sliced
1 zucchini, sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 skinless boneless chicken breasts, cooked and cut into small pieces
1 (16-ounce) can navy beans
1 (15.5-ounce) can white cannellini beans
1 (14.5-ounce) can diced tomatoes
4 cups chicken stock
½ tablespoon red paprika
½ tablespoon garlic powder
½ teaspoon cayenne pepper
Salt and pepper to taste
DIRECTIONS
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent, 2 to 4 minutes. Add the carrot and cook until the vegetables start to caramelize, about 4 minutes.
2. Add the zucchini and bell peppers. Stir and sauté the vegetables until they start to soften, 2 to 3 minutes.
3. Add the chicken, navy beans, cannellini beans, diced tomatoes, chicken stock, paprika, garlic powder, cayenne pepper, and salt and pepper. Bring to a boil. Cover and cook for 8 minutes.
4. Serve hot.
NOTES
To cook the chicken, place the breasts on a baking sheet and bake at 350ºF for 30 minutes.