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olive oil onion carrots celery ribs garlic cloves chicken stock Italian seasoning white beans cooked chicken fresh spinach salt and pepper
In a large soup pot or Dutch oven, heat oil over medium heat. Saute onions, carrots, and celery until tender. Add the minced garlic and saute for another minute.
Pour in the chicken stock, add the Italian seasoning, white beans, cooked chicken, salt and pepper. Bring to a boil then reduce heat. Simmer for 20 minutes, stirring occassionally.
In the last few minutes, add the spinach and simmer until their wilted and bright green.
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