White Bean, Chicken and Vegetable Soup
4 c. water
2 chicken boullion cubes
1 chicken breast, 1 chicken thigh, chopped
olive oil
1 onion coarsely chopped
1 clove garlic, minced
2 cans Italian style tomatoes
2 sprigs rosemary
2 carrots sliced into thin rounds
2 celery stalks, chopped, including leaves
2 zucchini, sliced into rounds
1 can small white beans, rinsed and drained
1 1/2 c. baby spinach leaves
Saute onions, garlic and celery in olive oil until translucent. Add chicken and cook through. Add all remaining ingredients except the beans and spinach and bring to a boil. Reduce heat and simmer 45 minutes. Remove rosemary sprigs. Add spinach and beans and allow to heat through for 5 minutes. Garnish with shaved parmesan cheese. Serves 8-10
