- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 8 servings (12 to 13 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 754
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 10 g
- Sugar
- 17 g
- Protein
- 41 g
- Cholesterol
- 80 mg
- Sodium
- 1402 mg
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 8 servings (12 to 13 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 754
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 10 g
- Sugar
- 17 g
- Protein
- 41 g
- Cholesterol
- 80 mg
- Sodium
- 1402 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
- Heat the butter and olive oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken, onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
- Add the tomato paste and stir until everything is well coated. Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano. Season with salt and pepper, then stir well and bring to a simmer. Simmer until the flavors are combined, about 10 minutes.
- Tear the toasted bread into large chunks and place in the bottom of 8 soup bowls. Add the marinated artichoke hearts to the soup and stir to combine. Ladle the soup over the bread. Top each bowl with half a ball of burrata, an oregano sprig and a drizzle of olive oil.
