You will love all of the flavors in this soup! We finished our bowls, licked them clean and then tried to lick them again because we didn’t want the deliciousness to end!
Three whole heads of garlic might seem like a lot, but roasting them before adding to the soup gives a mild, mellow taste. If you don’t have the seasoning mix, check the notes at the bottom for substitutions!
Tuscan Chicken Bean Soup
Makes 4 servings
3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 tbsp olive oil, divided
2 green bell peppers
1 medium onion
1 lb ground chicken
1 packet Tuscan Herb Chicken Mix
1 can (15.5 oz) Great Northern beans, drained
2 1/4 cups chicken stock
- Heat the oven to 400˚F.
- Slice about 1/4-inch off the pointed top of garlic heads to expose cloves. Place garlic cut side up in an oven-safe bowl. Sprinkle head of garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover and bake 30-40 minutes or until garlic is soft. Set aside to cool.
- Meanwhile, combine peppers and onion in a Dutch Oven. Sauté, stirring occasionally, 4 minutes. Add chicken and seasoning mix and continue to cook, breaking the chicken into crumbles, until chicken is cooked through, about 8 minutes longer.
- Meanwhile, gently squeeze cooled garlic from heads into a bowl, discarding the skins and mash. Add garlic, beans, and stock to the Dutch Oven and mix gently. Bring to a boil, reduce the heat and simmer 10 minutes.
- Ladle into bowls and serve.
Cook’s notes: If you don’t have the seasoning mix, use:
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoons fennel seeds
1 teaspoon smoked paprika
1 pinch crushed red pepper flakes
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