TriVita’s Healthy Hearty Soups Part 3 of 5

Feb 1, 2009 by admin

Come January many of us are in a post-holiday funk. With temperatures dipping and snowdrifts piling up in many parts of North America, it’s only natural to want to put another log on the fire and curl up on your comfy couch. If that is the plan while you are waiting for spring to roll around again, why not try another one of the greatest, most reliable, most versatile meals ever invented: soup!

TriVita’s White Bean n’ Greens Chicken Soup

Ingredients:
2 tbsp olive oil
2 onions, chopped
1 boneless chicken breast, cut into 1-inch cubes
4 cups fat-free chicken broth
2 15-or-16 oz. cans cannelloni or great northern beans, drained and rinsed
2 red bell peppers, diced
20 oz. frozen spinach, chopped
8 garlic cloves, minced
6 sprigs fresh parsley
2 pinches fennel seeds
1 tsp dried oregano
2 tsp dried rosemary
2 large plum tomatoes, diced
2 tsp salt
2 tsp crushed black pepper

Directions:

Heat olive oil in a non-stick pan and add the onion, sauteed until it starts softening. Add chicken meat and bell pepper, and continue to saute until the onion and chicken start to brown; shake or stir frequently. Add garlic, oregano, parsley, fennel seeds and rosemary to the chicken mixture, then stir and saute one minute. Add chicken broth and remaining ingredients. Bring to a full boil, turn to a simmer, cover and cook for about 10 minutes. Serve with seasoned croutons or crusty bread, or sprinkled with grated Parmesan cheese. Cooking takes about 30 minutes. Makes about two to three servings.

Source: TriVita VitaJournal January 2005 pg 13