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Light Creamy Tuscan Inspired Soup

Ingredients

• ½ c carrots, diced
• ½ c celery, diced
• ½ c onion, diced
• 3 cloves garlic, minced
• olive oil spray
• ½ c sundried tomatoes, packed in oil with herbs
• 1 tbsp tomato paste
• ¾ c dry white wine
• 4 c chicken broth/stock
• 15 oz cannellini beans, drained and rinsed
• 4 c kale , packed
• 1 c fat free half and half
• 2 oz reduced fat cream cheese
• ½ c Pecorino Romano, grated
• 2 cooked chicken breast, shredded
• ¼ c basil, fresh, chopped

Instructions

• Dice the carrots, celery and onion. In a large pot, add olive oil spray and the diced vegetables. Cook on medium high heat for about 5 minutes or until tender.
• Mince the garlic and add it to the pot, cooking for 1 minute or until just fragrant.

• Add the sundried tomatoes (they should be chopped into small pieces if not already sold that way) followed by the tomato paste. Stir to combine the flavors and cook for 1-2 minutes.

• Add the white wine to deglaze the pot, scrapping up any brown bits on the bottom of the pot from the cooking process.

• Add the chicken stock and bring to a boil.

• Drain and rinse the beans. Cut the kale off the ribs and into bite sized pieces.

• Add the beans and kale to the liquid. Stir in the half and half, cream cheese and Pecorino Romano until well combined. Taste and add salt and pepper if needed.

• Shred the chicken breast and add it to the soup, followed by the fresh basil.

• Simmer the soup for 10-15 minutes for all the flavors to combine.

Nutrition

Serving: 1cup, heaping | Calories: 358kcal | Carbohydrates: 31g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 81mg | Sodium: 1205mg | Potassium: 939mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4213IU | Vitamin C: 24mg | Calcium: 314mg | Iron: 4mg