A Cozy Tuscan White Bean and Chicken Soup for Busy Nights

Hey friend,

Busy nights are when good intentions fall apart, right? You're tired, everyone's hungry, and takeout starts looking easy. This is the soup I make on those nights. It's one pot, it comes together fast, and it's cozy in the way that makes the whole house smell good.

It's also quietly doing a lot of good. Thirty grams of protein per serving, real vegetables, and creamy white beans that give it a rich, rustic body without a drop of cream. The leftovers might be even better the next day.

Tuscan White Bean and Chicken Soup

Serves 3

Per serving (estimate): 285 calories, 30g protein, 8g fat, 23g carbs

Ingredients:

• 9 oz chicken breast, diced

• 1 cup white beans, cooked

• 2 cups kale, chopped

• 1 small onion, diced

• 1 carrot, diced

• 2 garlic cloves, minced

• 4 cups bone broth

• 1 tsp olive oil

• 1 tsp dried rosemary

• 1 tsp dried oregano

• Pink Himalayan salt and black pepper, to taste

Directions: Warm the olive oil in a pot and cook the chicken with the onion, carrot, and garlic until the chicken is lightly browned and the vegetables soften. Pour in the bone broth, add the rosemary and oregano, and bring it to a gentle simmer for about 15 minutes. Stir in the white beans and kale and cook another 5 minutes, until the kale is silky and tender. Season to taste and enjoy warm.

A little tip: the bone broth is what makes this taste slow-simmered even though it's not, so use a good one if you can. The beans do the creamy work here, no cream needed.

This cozy one is from my cookbook, The Forever Reset, which is full of more than a hundred real-food recipes for every kind of day.

Stay warm, friend. You've got this.

Love you big,

Jen