WHITE BEAN, CHICKEN AND SPINACH SOUP

WHITE BEAN, CHICKEN AND SPINACH SOUP image

Number Of Ingredients 15

1 Tbl Olive oil
1 Small onion, chopped
1 Stalk celery, chopped
1 Lg carrot, peeled and chopped
2 Bay leaves
3 Cups Reduced sodium chicken broth
2 Cups water
12 oz. Chicken, boneless, skinless chopped
15 oz can white beans, drained
1 Cup spinach leaves, tightly packed
3 Tbl Oregano, fresh finely chopped
¼ Cup Fresh parsley, finely chopped
2 Tbl Lemon juice
¼ tsp Salt
½ tsp Fresh ground pepper

Steps:

Add oil to large saucepan over medium heat. Stir in onion, celery, and carrot and sauté for 6 to 8 minutes or until begin to soften. Stir in bay leaves and sauté 1 minute. Add chicken broth and water and bring to boil. Reduce heat and stir in chicken and beans. Simmer gently 3 to 4 minutes or until chicken is tender. Stir in spinach and remove from heat. Let stand 2 to 3 minutes or until spinach wilts. Stir in oregano, parsley, lemon juice, salt, and pepper. Serve immediately.