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Chicken, White Bean, and Ditalini Soup

Serves

8-10

Prep Time

10 Minutes

Cook Time

45 Minutes

I make a lot of soup. Not because I’m trying to be the person who has a perfectly organized fridge with labeled containers of soup ready for the week…. because I absolutely am not.

I make soup because it’s easy, it feeds everyone, it can be thrown together without measuring everything, and somehow it always makes me feel like I have my life together. This Chicken, White Bean, and Ditalini Soup is one of those.

It’s cozy without being heavy, filling without putting you in a food coma, and packed with the good stuff: chicken, white beans, vegetables, greens, broth, and just enough little ditalini pasta to make it feel like comfort food.

I don't really believe in making food complicated just for the sake of making it complicated.

I want food that tastes good, makes me feel good, and fits into actual life. This is that soup.

The kind you make on a random weeknight, eat standing at the counter, pack up for lunch the next day, and then realize somehow it tastes even better. Healthy-ish. Cozy. Easy. Real life.

Exactly how I like it.

Ingredients

4 tablespoons SOOC Garlic Olive Oil
2 tablespoons garlic, minced
1 tablespoon SOOC Tuscan Blend or Italian seasoning
Chicken from one roasted chicken
1 box of Ditalini pasta
6-8 cups chicken broth
1 cup onion, chopped
2 cups carrots, peeled and chopped
2 cups celery, chopped
2 cans diced tomatoes
2 cans white beans
SOOC Sicilian Sea Salt and pepper

Directions

Warm a Dutch oven or pot to medium heat, then drizzle SOOC Garlic Olive Oil. Add the onion, carrots, celery and garlic. Cook for 10 minutes.

Add the seasoning, tomatoes, beans, chicken and broth. If serving right away you can add the pasta right to the soup and cook until the soup simmers and the pasta is cooked through for 35-45 minutes. If not, cook the pasta separately and add as you eat it to keep it from getting soggy. You may need to add more broth.

Serve hot with fresh bread or top with breadcrumbs.