Tuscan Chicken with White Beans

Tuscan Chicken with White Beans

Tuscan Chicken with White Beans

This hearty Italian stew will take the chill out of any blustery day. Fresh fennel adds a sweet and slightly licorice flavor to the savory rosemary-scented broth and beans provide fiber.

Prep Time 15 minutes

Cook Time 35 minutes


Makes 4 servings


1 large fennel bulb (about 3/4 pound)
1 teaspoon olive oil
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 can (14-1/2 ounces) no-salt-added stewed tomatoes
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 can (15 ounces) cannellini beans, rinsed and drained
Hot pepper sauce (optional)


  1. Cut off and reserve 1/4 cup chopped feathery fennel tops. Chop bulb into 1/2-inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb; cook 5 minutes, stirring occasionally.
  2. Sprinkle rosemary and pepper over chicken; add to saucepan. Cook and stir 2 minutes. Add tomatoes with juice and broth; bring to a boil. Cover; simmer 10 minutes. Stir in beans; simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot pepper sauce. Ladle into 4 shallow bowls; top with reserved fennel tops.

Nutritional Information

Serving Size: 1-1/2 cups soup
Calories 215
Calories from Fat 25 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 34 mg
Carbohydrate 24 g
Fiber 7 g
Protein 17 g
Sodium 321 mg

Dietary Exchange

Starch 1
Vegetable 1-1/2
Meat 2

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