Italian Stew
Ready In: 1 hr
Serves: 6
Yields: 6 bowls of soup
Ingredients
- 6 cups chicken stock
- 2 cups cooked chicken, shredded
- 1 (14 1/2ounce) can navy beans
- 1 (14 1/2ounce) can diced tomatoes, undrained
- 1 -2 head broccoli, cut into florets
- 3 carrots, sliced
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 cup frozen spinach, thawed or 1⁄2 bunch spinach, cleaned and stemmed
- 2 cups quinoa or 2 cups pasta, cooked
Directions
- Combine all ingredients in large pot except for spinach and quinoa or pasta.
- Simmer for 30 minutes.
- Add cooked quinoa or pasta as well as spinach. Cook for an additional 5-10 minutes.
- If you choose to add uncooked quinoa or pasta, be sure to increase the chicken stock by 3 cups.
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