Italian Chicken Vegetable Bean Soup

Italian Chicken Vegetable Bean Soup

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Italian Chicken Vegetable Bean Soup

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Italian Chicken Vegetable Bean Soup

By: Chef Craig TCW via Cookpad.com

Ingredients of Italian Chicken Vegetable Bean Soup:

  • 3 Tablespoons olive oil
  • 3 cloves garlic -- chopped
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 1 teaspoon fennel seed
  • 1/2 large onion -- diced 1/4 inch
  • 1/2 large red bell pepper -- diced 1/4 inch
  • 2 large carrots -- diced 1/4 inch
  • 1 stalk celery -- diced 1/4 inch
  • 4 tablespoons flour
  • 4 cups chicken stock
  • 1 cup diced tomatoes
  • 1/2 teaspoon fresh rosemary finely chopped
  • 1 pound cooked chicken, diced 1/2 inch (rotisserie chicken is real good)
  • 2 cups white beans, cooked or canned,drained
  • 3 cups fresh spinach (take off the stems) or 1/2 cup frozen spinach
  • to taste salt

Method for "Italian Chicken Vegetable Bean Soup":

  1. In a large stock pot add the oil and lightly brown the garlic then add the vegetables and turn to lower heat.
  2. Sweat the vegetables and spices over a medium low heat for 8 minutes covered with a lid.
  3. Dust with the flour and mix in to make the compound roux.
  4. Add the chicken stock, tomatoes, rosemary and diced chicken. Bring to a boil and turn down to a simmer for 10 minutes.
  5. Add the bean and simmer 10 more minutes, then add the spinach.
  6. Adjust seasoning and serve.

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