Tuscan Chicken Soup
1 1/2 lbboneless, skinless chicken breast
1 tspcrushed dried rosemary
4 tspolive oil
4 tspminced garlic
1 qtchicken broth
1 can(s)(16 oz.) cannelloni beans, rinsed and drained
1 jar(s)(7 oz.) roasted red peppers, drained and chopped
1 pkgbaby spinach
How to Make Tuscan Chicken Soup
- Cut chicken into 1-inch pieces.
Combine rosemary, salt and pepper. Toss to coat.
Brown in heated olive oil in a large nonstick skillet over medium–high heat for 3 minutes.
Add garlic, sauté one minute longer.
Add chicken broth, beans & roasted bell peppers, bring to a boil.
Reduce heat & simmer for 10 minutes until chicken cooked through.
Stir in spinach & simmer one more minute.
*If a do-ahead, stir in spinach after reheated & piping hot, then serve.