Chunky Chicken And Bean Soup

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 tablespoons olive oil
• 4 stalks celery, diced
• 2 onions, diced
• 4 carrots, peeled and diced
• 8 ounces small mushrooms, quartered (i use cremini)
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 2 pinches red pepper flakes
• 2 (14 1/2 ounce) cans diced tomatoes
• 6 cups chicken broth
• 2 tablespoons dried basil
• 2 bay leaves
• 1 parmesan cheese, rind (optional)
• 4 chicken breasts, boneless, skinless
• 2 cups spinach, chopped
• 2 (15 1/2 ounce) cans cannellini beans, drained
• salt and pepper

Recipe

• 1 heat oil in a large pot or dutch oven over medium-high heat. toss in the onions, celery, carrots, and mushrooms. cook until the onions are translucent and the mushrooms are browned.
• 2 add in the tomato paste and cook several minutes until it deepens in color. add the red pepper flakes and garlic and cook 30 seconds.
• 3 place in the tomatoes, broth, basil, bay leaves, and rind. bring to a simmer before placing in the chicken. cook for 15 to 20 minutes until the chicken is cook.
• 4 remove the chicken to a cutting board and cool. add the spinach and beans to the pot. simmer for 15 minutes.
• 5 while the soup simmers shred the chicken into bite size pieces. after the soup has simmer 15 minutes return the chicken to the pot and simmer for 5 minutes longer. salt and pepper to taste. serve topped with shredded pecorino romano cheese or parmesan cheese if you like.