CHICKEN SPINACH AND BEAN SOUP

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Chicken Spinach and Bean Soup image

It's a hot June day, but I'm thinking about how much I love making soup. This one is a winner and you'll love the simple preparation that goes with it. I may not wait until Fall to make this...mmm!

Provided by Angela (Grammy) Derby @Angela_Derby

Categories     Chicken Soups

Number Of Ingredients 10

2 teaspoon(s) extra-virgin olive oil
2 - leeks, white and light green parts only)cut into 1/4" rounds
1 package(s) (small) fresh spinach, coarsely chopped
1/4 teaspoon(s) dried sage (if you use fresh sage, increase to 1 tbsp., chopped)
2 (14oz) can(s) cans chicken broth (i use reduced sodium)
2 cup(s) water
- salt & pepper to taste
1 (15oz) can(s) cannellini beans, rinsed
1 (2lb.) - roasted or rotisserie chicken, skin discarded, meat removed from bones and shredded (about 4 cups)
1-1 1/2 cup(s) d'italini pasta

Steps:

  • Heat oil over medium heat. Add leeks and cook for a few minutes or until leeks are tender.
  • Stir in sage, broth and water, cover and bring to a boil.
  • Add rinsed beans and chicken. Cook uncovered, about 3-5 minutes. Add fresh spinach.
  • Serve in a bowl, over D'Italini pasta, rice or noodles.

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