cAQmKAXg13c213436363332383EvfehL8T_1346357701White Bean and Chicken Soup

1 lb. dry white beans, soaked overnight

2 onions, diced

2 cloves garlic, minced

2 tsp. Herbs de Provence

1 bay leaf

1 quart chicken stock

1 carrot, peeled and diced

2 stalks celery, diced

2 cups fresh baby spinach

1 1/2 lbs. cooked , boneless chicken breast, shredded

salt and pepper, to taste

In a large stock pot add drained soaked beans, onions, garlic, 1 tsp Herbs de Provence and the bay leaf. Pour just enough water to cover. Bring to boil and reduce to a simmer, adding more water as needed. When beans are almost finished add the chicken stock, diced carrots and celery and the remaining 1 tsp Herbs de Provence. Cook beans, celery and carrots until tender. Stir in the shredded chicken and the baby spinach. Salt and pepper, to taste.

View original post

5 thoughts on “

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s