Tuscan Sun White Bean Chicken Soup #Rsc
- 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
- 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.
olive oil, chicken breast halves, shallots, garlic, cannellini beans, chicken broth, baby carrots, tomato, packet, parmesan rind, fresh spinach, parmesan cheese
Taken from www.food.com/recipe/tuscan-sun-white-bean-chicken-soup-rsc-493958 (may not work)