Tuscan Sun Bean Chicken Soup #rsc

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 boneless skinless chicken breast halves, cut into bite-size pieces
• 2 shallots, minced
• 2 garlic cloves, minced
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 cup baby carrots, cut in half
• 1 cup seeded diced tomato
• 1 (1 ounce) packet hidden valley original ranch dressing mix
• 1 piece parmesan rind
• 1 (10 ounce) bag fresh spinach, coarsely chopped
• grated parmesan cheese

Recipe

• 1 heat oil in dutch oven over medium-high heat. add chicken, shallots and garlic, stirring until chicken is no longer pink. stir in beans, broth, carrots, tomatoes and seasoning mix; bring to a boil. reduce heat, cover and simmer for 15 minutes. add spinach; simmer 2 to 3 minutes or until spinach is just wilted. remove cheese rind. ladle soup into serving bowls. sprinkle with parmesan cheese.