Herbed Chicken & Spinach Soup

• 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 1 celery rib, chopped
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups fresh baby spinach
• 1/4 cup shredded Parmesan cheese

1. In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.

chicken, kidney beans, chicken broth, onion, sweet red pepper, celery, tomato paste, garlic, fresh rosemary, thyme, oregano, salt, pepper, fresh baby spinach, parmesan cheese

Taken from www.tasteofhome.com/recipes/herbed-chicken-spinach-soup/ (may not work)