Tuscan Vegetable Soup with Grilled Cheddar Chicken Sandwiches
Just imagine a warm, hearty, flavorful soup served with melted cheddar cheese with chicken that has been sandwiched between two slices of grilled crisp buttery bread. Sounds simply amazing right? Soup and sandwich, a dynamic duo that is laid back and a true comfort food for the autumn season. It is a delicious combination that always succeeds in hitting the spot and pleasing those hungry bellies after a long day at work! Tuscan Vegetable Soup is a soup that is on the lighter side that consists of healthful veggies such as celery, carrots, peppers, and onions. It is also packed with lots of garh-liccc and an abundance of savory herbs. Tuscan soup’s partner in food crime, Grilled Cheddar Chicken Sandwiches makes a wonderful flavorsome tantalizing partnership. The flavors between the soup and sandwich marry each other in ways that makes the eating experience extremely gratifying and pleasing on one’s taste buds.
Tuscan Vegetable Soup
- 1/2 cup low-sodium red kidney beans, drained and rinsed
- 1/2 cup red kidney beans, mashed
- 1/2 cup brown rice, cooked
- 1 tablespoon olive oil
- 1 cup white onion, diced
- 1/2 cup carrots, diced
- 1/2 cup stalks celery, diced,
- 1/2 cup red bell peppers, diced
- 6 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon dried parsley leaves
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon freshly ground black pepper
- 2 beef bouillon cubes
- 4 cups low-sodium chicken stock or vegetable stock
- 1 cup water
- 1/3 cup freshly grated Parmesan, optional
Making the soup:
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, and garlic then cook, stirring occasionally until the vegetables are tender, about 10 minutes.
Add the stock, bouillon cubes, and water. Bring to a boil
Then season with thyme, sage, basil, parsley, rosemary, and pepper
Stir in the mashed beans, whole beans, and brown rice
Cover the soup and simmer for about an hour and a half.
You may serve the soup with some Parmesan cheese as a topping
- 1 tablespoon extra-virgin olive oil
- 1 large onion, thinly sliced
- Unsalted butter, room temperature
- 4 1/3-inch-thick slices whole wheat sourdough bread
- 2 grilled chicken breasts slices, divided
- 3/4 cup white cheddar cheese, shredded and divided
Cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 5 minutes per side
Cut sandwiches in half diagonally and serve immediately along side with the soup!
Rice soup is a good comfort food. I love garlic in mostly everything. Very nice and colorful soup. Grilled cheddar chicken should go really well with the soup:)
Thanks for sharing.
The soup and the sandwich sound amazing. I have most of the herbs for the soup growing in my garden – do you think it would be good with fresh herbs instead of dried? I imagine I would have to up the quantities a bit.
What a nice Autumn meal! I love hot sandwiches as well, even in the summer
Can I make a suggestion? I love trying new recipes so I print recipes out but it becomes too expensive when I factor the cost of printing out the pictures as well. If the text was all together in a block it would make printing just the actual recipe a breeze. (Just from a purely selfish point of view
I love your blog. The pictures showing the process are really helpful as sometimes it is good to know that (for example)when something curdles, it’s normal lol. I can’t wait to try these two.
You just described it perfectly. I love soup and a sandwich. And the one you’ve made is just perfect. I cannot resist a cheese sandwich and you’ve added some chicken and onions. This is just comfort food. How do you have good light in your kitchen? It seems you can get good pictures in there.
I’m loving those sandwiches!
Seeing the weather in London at the moment, that’s exactly the kind of dish we need to warm us up!
Your food is always so comforting. I have never tried brown rice in soup before. Nice idea. Thanks for sharing
I love a good soup and sandwich. This looks so delicious!
What a satisfying combination—the Grilled Cheddar Chicken Sandwich looks amazingly crisp and ready for a bite!
Yummy. Thanks for sharing. Cheers !
The soup looks and sounds great! I’m so glad “soup season” has started…
Yes, please!
+Jessie
As if the soup weren’t enough you went and added the mouth-watering soup to the mix! Just what I need to get me through the chilly fall months! This looks wonderful!
I just surfed in after reading your comment. Wow – I am loving the set up of your blog. It’s beautiful! We are soup people at our house so that Tuscan soup will be on the menu soon!
Soup + sammie = sure fire hit.
the vegetable/rice soup sounds delicious. it’s “Simply Scrumptious”
Both dishes look delish – perfect for the cool fall days we’re starting to see.
Yum! This looks great
There are few things as comforting as a bowl of hot soup accompanied by a gooey crusty sandwich. Great job!
I LOVE Tuscan soup. I’m not even going to wait for the winter to make this. It looks SO good.
That’s a yummy combination, the soup and the toast looks delicious. And loved the herbs combination in the soup.
Stumbled! This looks so hearty, delicious and perfect for fall!
Sounds like a perfect combination! And, this is perfect for fall.
I LOVE these sort of simple satisfying soups. GREG
Can’t wait to try this combo. My husband is a bean hater, so I love that the kidney beans are mashed so they won’t be noticeable to him! And as you said, perfect for fall. Thanks for sharing!