Spinach Coconut and Zucchini Soup

This Hearty Vegetable Tuscan Chicken Soup has been showing up here a lot lately. It’s hearty, filling and perfect for those cold winter days.
Plus, this soup is jam-packed with a ton of nutrients, healthy vegetables, hearty beans and tender rotisserie chicken. The best part is that you can easily customize it with whatever you have on hand!
1 tablespoon oil
3 tablespoon butter
1 medium onion, diced
2 cloves garlic, minced
3 cups chopped carrots
3 cups chopped celery
1 large zucchini, chopped
1 sweet red bell pepper, chopped
¼ cup flour
4 cups chicken broth
1 tablespoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 (19 oz.) can cannellini beans, drained and rinsed
1 (28 oz.) can diced tomatoes, undrained
1 cup diced cooked chicken breast (I used rotisserie)
1 cup fresh spinach leaves, chopped
2 tablespoons cider vinegar
salt and pepper to taste
Additional Toppings
fresh parsley
parmesan cheese

  1. In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
  2. Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
  3. Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
  4. Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
  5. Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.

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