chicken spinach and bean soup
It's a hot June day, but I'm thinking about how much I love making soup. This one is a winner and you'll love the simple preparation that goes with it. I may not wait until Fall to make this...mmm!
prep time
cook time
method
Stove Top
yield
Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 - leeks, white and light green parts only)cut into 1/4" rounds
- 1 package (small) fresh spinach, coarsely chopped
- 1/4 teaspoon dried sage (if you use fresh sage, increase to 1 tbsp., chopped)
- 2 (14oz) cans cans chicken broth (i use reduced sodium)
- 2 cups water
- - salt & pepper to taste
- 1 (15oz) can cannellini beans, rinsed
- 1 (2lb.) - roasted or rotisserie chicken, skin discarded, meat removed from bones and shredded (about 4 cups)
- 1-1 1/2 cups d'italini pasta
How To Make chicken spinach and bean soup
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Step 1Heat oil over medium heat. Add leeks and cook for a few minutes or until leeks are tender.
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Step 2Stir in sage, broth and water, cover and bring to a boil.
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Step 3Add rinsed beans and chicken. Cook uncovered, about 3-5 minutes. Add fresh spinach.
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Step 4Serve in a bowl, over D'Italini pasta, rice or noodles.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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