This light and flavorful soup is inspired by classic Chicken Florentine recipes, but it has some unique elements of its own.

For example, pureed white beans and a chunk of Parmesan rind add to its creaminess, while a bit of baby arugula introduces an interesting note to the overall flavor profile.

The result is a delicious combination you’ll want to make again and again.

For a bit more flavor, you can use economical boneless, skinless chicken thighs instead of the chicken breasts, but be sure to trim and remove any excess fat first.

Tip: To save time on busy weeknights, soak the sundried tomatoes in advance. Continue reading →