Italian Chicken Vegetable Bean Soup

Name: Italian Chicken Vegetable Bean Soup
Yield: 6 large
Cuisine: American
Ingredients: 3 Tablespoons olive oil; 3 cloves garlic -- chopped; 1/2 teaspoon black pepper; 1/4 teaspoon thyme; 1 teaspoon fennel seed; 1/2 large onion -- diced 1/4 inch; 1/2 large red bell pepper -- diced 1/4 inch; 2 large carrots -- diced 1/4 inch; 1 stalk celery -- diced 1/4 inch; 4 tablespoons flour; 4 cups chicken stock; 1 cup diced tomatoes; 1/2 teaspoon fresh rosemary finely chopped; 1 pound cooked chicken, diced 1/2 inch (rotisserie chicken is real good); 2 cups white beans, cooked or canned,drained; 3 cups fresh spinach (take off the stems) or 1/2 cup frozen spinach; to taste salt

@chefcraig @chefcraigswoodcrafts

Falls Church

#tasty

@chefcraig @chefcraigswoodcrafts

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Ingredients

6 large

3 Tablespoonsolive oil
3 clovesgarlic -- chopped
1/2 teaspoonblack pepper
1/4 teaspoonthyme
1 teaspoonfennel seed
1/2large onion -- diced 1/4 inch
1/2large red bell pepper -- diced 1/4 inch
2large carrots -- diced 1/4 inch
1 stalkcelery -- diced 1/4 inch
4 tablespoonsflour
4 cupschicken stock
1 cupdiced tomatoes
1/2 teaspoonfresh rosemary finely chopped
1 poundcooked chicken, diced 1/2 inch (rotisserie chicken is real good)
2 cupswhite beans, cooked or canned,drained
3 cupsfresh spinach (take off the stems) or 1/2 cup frozen spinach
to tastesalt

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Steps

1

In a large stock pot add the oil and lightly brown the garlic then add the vegetables and turn to lower heat.
2

Sweat the vegetables and spices over a medium low heat for 8 minutes covered with a lid.
3

Dust with the flour and mix in to make the compound roux.
4

Add the chicken stock, tomatoes, rosemary and diced chicken. Bring to a boil and turn down to a simmer for 10 minutes.
5

Add the bean and simmer 10 more minutes, then add the spinach.
6

Adjust seasoning and serve.