Mediterranean Bisque

• 2 tablespoons olive oil
• 1 red onion small, halved and sliced
• 1/2 cup baby spinach leaves torn
• 1/4 cup fresh basil chopped
• 3 cloves garlic chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/4 cup marinated artichoke hearts coarsely chopped
• 1/4 cup kalamata olives sliced
• 1 pound chicken breast cooked and shredded
• 1 dry white wine generous splash
• 28 ounces diced tomatoes petite
• 6 ounces tomato paste
• 15 ounces garbanzo beans drained
• 4 cups chicken broth
• 2 bay leaves
• 1 cup pasta uncooked anellini
• 1/2 cup heavy cream
• 4 ounces feta cheese crumbled
• salt
• pepper

1. Heat oil in a standard soup pot at a medium-high temperature.
2. Saute onion until tender.
3. Stir in spinach, basil, garlic, oregano, paprika and red pepper flakes.
4. Add the artichoke hearts, kalamata olives and chicken.
5. Once incorporated, pour in a generous splash on the white wine to deglaze.
6. Stir in the diced tomatoes, tomato paste and garbanzo beans.
7. Allow to simmer 1 to 2 minutes before pouring in the chicken broth.
8. Toss in the bay leaves, and bring to a boil.
9. Reduce heat and simmer uncovered for 30 minutes.
10. Return to a boil, and add the anellini. Cook until tender, stirring often.
11. Remove the bay leaves.
12. Reduce to low heat once more, and pour in the heavy cream while stirring constantly.
13. Salt and pepper to taste.
14. Generously sprinkle feta cheese atop each portion directly before serving.

olive oil, red onion, baby spinach, fresh basil, garlic, oregano, paprika, red pepper, marinated artichoke, olives, chicken, white wine generous splash, tomatoes, tomato paste, garbanzo beans, chicken broth, bay leaves, pasta, heavy cream, feta cheese, salt, pepper

Taken from www.yummly.com/recipe/Mediterranean-Bisque-1662664 (may not work)