Fall is in the air—football is going strong, leaves are turning, and the air holds a welcoming chill. With the change in season comes weekends in the kitchen creating soup recipes. Today, I craved a warm, hearty chicken soup. Spinach seemed a perfect accompanying ingredient. The rest just came naturally.
Chicken Soup with Spinach and White Beans
½ tablespoon olive oil
½ tablespoon Smart Balance (or other buttery spread)
1 cup each chopped carrots, onion and celery
3 cloves garlic, minced
1 bay leaf
¼ teaspoon dried thyme
1/3 cup dry white wine
3 cups water
1 teaspoon kosher salt
1/3 cup fresh chopped parsley
4 cups homemade chicken stock (or stock in a box)
1 (10 oz.) box frozen spinach, thawed and drained
3 cups cooked, shredded chicken
2 cans great northern beans (drained)
Freshly ground black pepper
Fresh, shaved Parmesan cheese
In a large stock pot, sauté carrots, onions and celery in olive oil/Smart Balance for about 10 minutes. Add garlic, bay leaf, and thyme, and sauté for about one minute. Deglaze pan with white wine and cook until wine has reduced. Add water, salt, parsley and chicken stock. Simmer for about 15 minutes or until carrots are tender. Add spinach, and cook until tender; about 5 minutes. Add chicken and beans, and heat through. Adjust seasoning and add pepper. Garnish with shaved Parmesan cheese and serve with crusty bread.
