White Bean Soup with Herbs and Chicken
A quick, brothy soup made with ground chicken, white beans, and a mix of lemon, cumin, and fresh herbs. Bright, satisfying, and ready in under an hour.
Servings: 6 Servings
Ingredients
- 3 tablespoons olive oil
- 1 large onion diced
- 2 large carrots diced
- 2 stalks celery
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 4 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt plus more as needed
- ⅛ teaspoon crushed red pepper flakes
- 1 pound ground chicken ground turkey, sausage or beef also work well
- 4 cups chicken broth
- 3 (15 ounce) can canned white beans
- 5 to 6 ounces baby spinach
- ½ cup fresh chopped parsley
- ¼ to ⅓ cup chopped dill
- ¼ cup fresh mint chopped
- zest from 1 lemon
- 3 tablespoons lemon maybe more if your lemon is stingy
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until soft and the onion turns slightly brown.
- Stir in the tomato paste, cumin, garlic, ginger, red pepper flakes, and salt. Cook for about a minute, until the paste darkens and becomes fragrant.
- Add the ground chicken. Break the meat up and cook until it’s browned, about 5–7 minutes.
- Pour in the chicken stock and stir in two cans of white beans. Bring to a simmer. Meanwhile, mash the third can of beans with a fork or potato masher until mostly smooth, then stir them in. Simmer for 15 to 20 minutes to let the flavors develop and the mashed beans thicken the broth.
- Add the spinach and stir to combine. It may seem like a lot, but it will wilt quickly. Cook for about 3 minutes, until the spinach is tender.
- Stir in the chopped herbs, lemon zest, and lemon juice. Taste and adjust the seasoning as needed. Add more salt, lemon, or cumin to balance the flavors. Serve hot, with a drizzle of olive oil on top.
Notes
Go heavy on the herbs: Parsley, dill, and mint bring brightness and depth. This soup leans on them as much as the lemon. Swap in tarragon, chives, or basil if that’s what you’ve got, or use whatever’s growing out of control in your garden.
Mash one can of beans: This step helps thicken the soup and creates a velvety texture.
Use any tender greens: Baby spinach wilts quickly, but kale or chard are great options. Just cook them a bit longer.
Season to taste at the end: Lemon juice and salt bring the soup into balance. Adjust both before serving.
Nutrition
Serving: 1serving | Calories: 219kcal | Carbohydrates: 9g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 68mg | Sodium: 1106mg | Potassium: 809mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6279IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 3mg
