Italian Chicken Soup

• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 3 whole Boneless Chicken Breasts, Cubed
• 2 whole Zucchini, Diced
• 1 cup Carrots, Diced
• 1 whole Onion, Diced
• 1/2 cups Water
• 2 cans (14.5 Oz. Can) Diced Tomatoes With Basil & Oregano
• 4 cans (14 Oz. Can) Chicken Broth
• 1/2 teaspoons Salt
• 1/2 teaspoons Dried Basil
• 1/2 teaspoons Dried Oregano
• 1 can (15 Oz. Can) Canellini Beans, Rinsed & Drained
• 1 bunch Fresh Spinach

1. Heat oil in a large Dutch oven. Add garlic and cook for 1 minute. Add chicken and cook until no longer pink; remove to a plate and keep warm (or, use a grocery store rotisserie and skip this step!).
2. To the same pot, add zucchini, carrots and onion. Cook and stir for 1 minute. Add water, cover and steam for 2 minutes. Add tomatoes, broth, seasonings, and chicken. Heat to a boil and simmer for 5 minutes. Add beans and spinach last just to heat.
3. Serve with sprinkled parmesan cheese and crusty bread.

olive oil, clove garlic, chicken breasts, zucchini, carrots, onion, water, tomatoes, chicken broth, salt, dried basil, oregano, canellini beans, fresh spinach

Taken from tastykitchen.com/recipes/soups/italian-chicken-soup/ (may not work)