White Bean and Spinach Soup

Simple and Hearty - Packed with Chicken

Nothing like stick-to-the-ribs white bean soup in the heart of winter. This is a protein bomb and it’s easy to make. I have no problem cooking with canned beans, so this can be made in a snap.

The key here is to simmer the broth with the beans long enough so the starch thickens the soup. Be sure to smash the beans on the side of the pot while it is cooking to help release the starch a bit faster.

A few areas you can substitute to make this your own:

-Replace the chicken breast with roasted chicken, chicken legs, braised beef, shrimp or even salmon.

-Remove the spinach if you don’t like the greens or add a mix of power greens.

-Feel free to add canned tomatoes and or noodles as well if you want to make a minestrone variation.

-Add some fire-roasted chiles to give it an extra kick as well.

Ingredients:

2 tablespoons butter or bacon fat

1/2 white onion diced

3 medium-sized carrots diced (or 2 large)

3 ribs of celery diced

5 cloves garlic minced

3 quarts chicken broth (I like the cartons of organic chix broth)

3 chicken breasts (or boneless thighs) roughly 1 lb is fine

4 cans (15 oz) cooked white beans, strained and rinsed

2 tablespoons fresh sage

2 teaspoons dried oregano

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

2 tablespoons sherry vinegar

1 5 oz package baby spinach (more if you want more greens)

3 scallion stalks sliced for garnish

Salt and fresh cracked pepper to taste

OPTIONAL TOPPING:

2 tablespoons whipped cream cheese

1 lemon zested and juiced

1 tablespoons mayo

1 teaspoon garlic powder

add scallions

Steps:

Saute your onions, carrots, and celery over medium heat. Don’t brown, just soften. About 8 minutes.

Add garlic and saute for another minute.

Add your chicken broth and bring to a light simmer.

Add your chicken breast and simmer until they are cooked about 10 minutes.

Remove the chicken and allow to cool a bit before chopping.

Add your white beans and dried oregano and reduce the broth a touch. Make sure you smash some of the beans on the side of the pot to release the starch. Simmer for roughly 10-15 minutes.

Add the spinach and allow to wilt in the soup. Finish with soy sauce, Worcestershire sauce, sherry vinegar, and fresh sage.

For the topping, whip all of the ingredients and dollop atop the soup.

You can also garnish with freshly grated parmesan cheese.