Recipe // vegetable soup with white beans and chicken

November 11, 2013

I looks like the winter is going to be a long one.  We already had our first snow fall this past week.  I seems like I haven’t been able to warm myself up this week, so I decided to make some soup for dinner.  I love this soup because you could almost just throw in any vegetables you have on hand!  Almost anything goes!
{Vegetable soup with white beans and chicken}
Serves 4-6
1 tablespoon olive oil
1 medium onion, diced
2 cups diced carrots
2 cups diced celery
1 1/2 cups diced zucchini
1 14 oz can of white cannelli beans, washed and drained
1 14 oz can diced tomatoes, drained
2-3 cups cooked shredded chicken
2 cups fresh spinach, chopped
1 tsp dried thyme
1 tsp sea salt
1/2 tsp freshly ground pepper
1 bay leaf
2 32 oz containers of chicken broth
In a large stock pot heat the olive oil over medium heat.  Add onions, carrots, and celery and sauté until tender, about 5-10 minutes. Add the diced zucchini and sauté a few more minutes.  Add thyme, salt, pepper, bay leaf and stir.  Add broth, and all of the remaining ingredients except for the shredded chicken.  Bring to a boil on high, then reduce heat to medium low and allow it to simmer for about 25-30 minutes until the vegetables are soft.
Serve with sprinkled cheese on top.

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