Ingredients
Scale
2 tablespoons olive oil
1 large yellow onion, diced
1 tablespoon minced garlic
2 large carrots, peeled and sliced
1/3 cup diced sun-dried tomatoes
1 tablespoon tomato paste
1/3 cup white apple vinegar
4 cups low-sodium chicken broth
1 can (15 ounces) cannellini beans, drained and rinsed
1/2 cup heavy cream (dairy or non-dairy)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1–1 1/2 teaspoons salt, to taste
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
3 cups shredded rotisserie chicken
2 bay leaves
2 cups fresh spinach, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for 4–5 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the sliced carrots and diced sun-dried tomatoes, then cook for 3–4 minutes, stirring occasionally.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the white apple vinegar and let it simmer for 2–3 minutes to reduce slightly.
- Add the chicken broth, cannellini beans, dried thyme, oregano, Italian seasoning, salt, black pepper, red pepper flakes, and bay leaves. Stir well.
- Bring the soup to a gentle boil, then reduce heat and simmer for 15 minutes until the carrots are tender.
- Add the shredded rotisserie chicken and cook for another 3–5 minutes until heated through.
- Lower the heat and stir in the heavy cream.
- Add the spinach and cook for 1–2 minutes until wilted.
- Remove the bay leaves, taste, and adjust seasoning if needed. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 420 kcal per serving