Tuscan Sun White Bean Chicken Soup #RSC |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
“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. 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.
|
|