Chicken Soup… who doesn’t love it? If you are under the weather, a cup of steaming hot yumminess is sure to set you to rights… or if you just love soup then this recipe is definitely one to try.
When you’ve got about 10 minutes left it’s time to add the spinach and put the bread in the oven…
Tuscan chicken soup
1 cup chopped onion
2 tablespoons tomato paste
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14-ounce) can fat-free, lower-sodium chicken broth
1 (7-ounce) bottle roasted red bell peppers, rinsed, drained, and cut into 1/2-inch pieces
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
3 garlic cloves, minced
1/2 teaspoon chopped fresh rosemary
1 (6-ounce) package fresh baby spinach
8 teaspoons grated fresh Parmesan cheese
1. Combine first 9 ingredients in an electric slow cooker. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 3 hours. Stir in rosemary and spinach; cover and cook on LOW for 10 minutes.
2. Ladle soup into bowls; top each serving with cheese.