Tuscan Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- 2 tablespoons olive oil
- 2 cups cooked chicken (diced)
- 1 clove garlic (minced)
- 1 medium yellow onion (chopped)
- 2 14-ounce cans of chicken broth
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 14.5-ounce can of cannellini beans (or any white bean, drained and rinsed)
- 2 small zucchinis (cubed)
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 bay leaf
- 2 cups spinach (packed, rinsed and torn; you can substitute collards or kale)
- Cook the garlic and onion in the oil until the onion is transparent.
- Add all the rest of the ingredients except the spinach and cook about 15-20 minutes, until the carrots are crisp tender.
- Stir in the spinach and continue to cook for about 5 minutes more, until spinach is nicely wilted. Serve immediately.