White Bean, Chicken And Spinach Soup

• 1 Tbl Olive oil
• 1 Small onion, chopped
• 1 Stalk celery, chopped
• 1 Lg carrot, peeled and chopped
• 2 Bay leaves
• 3 Cups Reduced sodium chicken broth
• 2 Cups water
• 12 oz. Chicken, boneless, skinless chopped
• 15 oz can white beans, drained
• 1 Cup spinach leaves, tightly packed
• 3 Tbl Oregano, fresh finely chopped
• 1/4 Cup Fresh parsley, finely chopped
• 2 Tbl Lemon juice
• 1/4 tsp Salt
• 1/2 tsp Fresh ground pepper

1. Add oil to large saucepan over medium heat. Stir in onion, celery, and carrot and saute for 6 to 8 minutes or until begin to soften. Stir in bay leaves and saute 1 minute.
2. Add chicken broth and water and bring to boil. Reduce heat and stir in chicken and beans. Simmer gently 3 to 4 minutes or until chicken is tender. Stir in spinach and remove from heat. Let stand 2 to 3 minutes or until spinach wilts. Stir in oregano, parsley, lemon juice, salt, and pepper. Serve immediately.

tbl olive oil, onion, stalk celery, carrot, bay leaves, chicken broth, water, chicken, white beans, spinach leaves, tbl oregano, ubc, lemon juice, ubc, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/white-bean-chicken-and-spinach-soup-50075296 (may not work)