Best Italian White Bean Chicken Recipes

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COLLARD GREENS AND WHITE BEAN SOUP WITH ITALIAN CHICKEN SAUSAGE



COLLARD GREENS AND WHITE BEAN SOUP WITH ITALIAN CHICKEN SAUSAGE image

Categories     Soup/Stew     Bean     Vegetable     Brunch     Side     Stew     Lunch     Sausage     Fall     Winter

Yield 4 servings

Number Of Ingredients 11

2 T olive oil
2 sweet or spicy Italian chicken sausages, cut into 1/2" coins
1 C diced onion
1 large carrot, diced
1 large celery
1 lb (about 8 C) collard greens, ribs removed, leaves stacked and thinly sliced crosswise
2 C cooked white beans (if using canned beans, rinse before using)
Salt and freshly ground black pepper to taste
1 bay leaf
1 quart low sodium chicken stock
1/4 C grated Parmesan for serving

Steps:

  • Heat 1 T oil in large soup pot over med-high heat. Add sausage and cook until browned. Remove sausage and set aside. To the pot, add remaining 1 T olive oil. Lower heat to medium. Stir in onion, carrot, and celery. Cook until onion is translucent, about 8 minutes. Add collard greens, stirring as they wilt and shrink down into the pot. Add beans, salt and pepper, bay leaf, stock, and additional water, as needed, to cover. Simmer soup until the flavors meld, at least 15 minutes. Add sausage into the soup and simmer another minute to heat sausage through. Serve with grated Parmesan, if desired.

ITALIAN WHITE BEAN CHICKEN



Italian White Bean Chicken image

Flavorful, simple, and quick!

Provided by hauliewytmo

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 7

1 clove garlic, sliced
2 skinless, boneless chicken breast halves
2 zucchinis, sliced
1 (15.5 ounce) can white beans, drained
1 roma tomato, chopped
5 fresh basil leaves
ground black pepper to taste

Steps:

  • Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 55 g, Cholesterol 69.2 mg, Fat 4.7 g, Fiber 13.1 g, Protein 44 g, SaturatedFat 1.2 g, Sodium 92.6 mg, Sugar 4.9 g

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