Chef Jon's White Bean, Chicken and Spinach Soup

"This soup is a great crowd pleaser on a cold winter day. Easy to fix when you need to feed a crowd. Serve with warm garlic bread. Umm, Umm, Good"
 
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photo by not-a-shrimp photo by not-a-shrimp
photo by not-a-shrimp
Ready In:
42mins
Ingredients:
16
Serves:
12
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ingredients

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directions

  • In a large sauce pan, sautee the shallots & garlic in the olive oil.
  • Add water,chicken base, tomatoes, beans, diced chicken, rosemary, basil and oregano to pot. Season with black and red pepper. Bring to boil.
  • Add pasta and cook 12 minutes. If the soup seems too thick for your liking add more water.
  • Add spinach and cook until wilted.
  • Serve topped with freshly grated Parmesan cheese.

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Reviews

  1. Mmmmm good - and filling -- dinner in a bowl! Used a grocery store roasted chicken. Also used a very good quality chicken base. I don't care for a lot of herbs in my soups, so I added just the basil and the red pepper flakes. Put the chicken in just before serving, so it wouldn't get stringy. Served with a couple of shavings of fresh parmesan. The family loved it!!!
     
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