A hearty and flavorful soup inspired by Tuscan cuisine, perfect for a comforting meal.
Heat the olive oil in a Dutch oven over medium heat.
Using a Dutch oven ensures even heat distribution for cooking.
Add the chicken breasts and cook until lightly browned on both sides.
Browning the chicken adds depth to the flavor of the soup.
Remove the chicken and set aside. Add the shallots and garlic to the pot, cooking until softened.
Stir frequently to prevent the garlic from burning.
Return the chicken to the pot and add the beans, broth, and tomatoes. Bring to a boil.
Ensure the broth covers all the ingredients for even cooking.
Reduce the heat and simmer for 15 minutes, allowing the flavors to meld.
Simmering gently prevents the chicken from becoming tough.
Add the spinach and cook until just wilted.
Add the spinach at the end to retain its vibrant color and nutrients.
Serve the soup hot, garnished with grated Parmesan cheese.
Serve with a slice of crusty bread for a complete meal.
