Chunky Chicken and White Bean Soup

Recipe by Maiden77
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large pot or Dutch oven over medium-high heat. Toss in the onions, celery, carrots, and mushrooms. Cook until the onions are translucent and the mushrooms are browned.
  • Add in the tomato paste and cook several minutes until it deepens in color. Add the red pepper flakes and garlic and cook 30 seconds.
  • Place in the tomatoes, broth, basil, bay leaves, and rind. Bring to a simmer before placing in the chicken. Cook for 15 to 20 minutes until the chicken is cook.
  • Remove the chicken to a cutting board and cool. Add the spinach and beans to the pot. Simmer for 15 minutes.
  • While the soup simmers shred the chicken into bite size pieces. After the soup has simmer 15 minutes return the chicken to the pot and simmer for 5 minutes longer. Salt and pepper to taste. Serve topped with shredded Pecorino Romano cheese or Parmesan cheese if you like.
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