Tuscan Sun White Bean Chicken Soup #RSC

“Ready, Set, Cook! Hidden Valley Contest Entry” A colorful, heart-warming and Italian inspired white bean and chicken soup that makes a hassle-free meal.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 4  boneless skinless chicken breast halves, cut into bite-size pieces
• 2  shallots, minced
• 2  garlic cloves, minced
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 2 (14 ounce) cans reduced-sodium chicken broth
• 1  cup  baby carrots, cut in half
• 1  cup  seeded diced tomato
• 1 (1 ounce) packet  Hidden Valley Original Ranch Dressing Mix
• 1  piece  parmesan rind
• 1 (10 ounce) bag fresh spinach, coarsely chopped
•  grated parmesan cheese

Directions

1. Heat oil in Dutch oven over medium-high heat. Add chicken, shallots and garlic, stirring until chicken is no longer pink. Stir in beans, broth, carrots, tomatoes and seasoning mix; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add spinach; simmer 2 to 3 minutes or until spinach is just wilted. Remove cheese rind. Ladle soup into serving bowls. Sprinkle with parmesan cheese.