chicken spinach and bean soup
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!
method
Stove Top
Ingredients For chicken spinach and bean soup
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2 tspextra-virgin olive oil
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2leeks, white and light green parts only)cut into 1/4" rounds
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1 pkg(small) fresh spinach, coarsely chopped
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1/4 tspdried sage (if you use fresh sage, increase to 1 tbsp., chopped)
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2 (14oz) cancans chicken broth (i use reduced sodium)
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2 cwater
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salt & pepper to taste
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1 (15oz) cancannellini beans, rinsed
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1 (2lb.)roasted or rotisserie chicken, skin discarded, meat removed from bones and shredded (about 4 cups)
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1-1 1/2 cd'italini pasta
How To Make chicken spinach and bean soup
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1Heat oil over medium heat. Add leeks and cook for a few minutes or until leeks are tender.
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2Stir in sage, broth and water, cover and bring to a boil.
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3Add rinsed beans and chicken. Cook uncovered, about 3-5 minutes. Add fresh spinach.
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4Serve in a bowl, over D'Italini pasta, rice or noodles.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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