Name: Italian Chicken Vegetable Bean Soup
Ingredients: 3 Tablespoons olive oil; 3 cloves garlic -- chopped; 1/2 teaspoon black pepper; 1/4 teaspoon thyme; 1 teaspoon fennel seed; 1/2 large onion -- diced 1/4 inch; 1/2 large red bell pepper -- diced 1/4 inch; 2 large carrots -- diced 1/4 inch; 1 stalk celery -- diced 1/4 inch; 4 tablespoons flour; 4 cups chicken stock; 1 cup diced tomatoes; 1/2 teaspoon fresh rosemary finely chopped; 1 pound cooked chicken, diced 1/2 inch (rotisserie chicken is real good); 2 cups white beans, cooked or canned,drained; 3 cups fresh spinach (take off the stems) or 1/2 cup frozen spinach; to taste salt

Once you recognize the essentials of cooking, it can be such a freeing and also awarding experience to create a simply scrumptious dish or baked product. The scents in your house and also the faces of the people who you share it with are valuable. We wish this Italian Chicken Vegetable Bean Soup recipe will certainly give you some suggestion for you to end up being a phenomenal cook.

Italian Chicken Vegetable Bean Soup

To cook Italian Chicken Vegetable Bean Soup you need 17 ingredients and 6 steps. Here is how you do it.

Ingredients of Italian Chicken Vegetable Bean Soup :

You need to prepare olive oil.

You need garlic -- chopped.

Provide black pepper.

You need thyme.

Provide fennel seed.

Prepare large onion -- diced 1/4 inch.

You need large red bell pepper -- diced 1/4 inch.

Use large carrots -- diced 1/4 inch.

You need celery -- diced 1/4 inch.

Provide flour.

You need to prepare chicken stock.

You need diced tomatoes.

Use fresh rosemary finely chopped.

Prepare cooked chicken, diced 1/2 inch (rotisserie chicken is real good).

You need white beans, cooked or canned,drained.

You need to prepare fresh spinach (take off the stems) or 1/2 cup frozen spinach.

You need to prepare salt.

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step by step :Italian Chicken Vegetable Bean Soup

In a large stock pot add the oil and lightly brown the garlic then add the vegetables and turn to lower heat..

Sweat the vegetables and spices over a medium low heat for 8 minutes covered with a lid..

Dust with the flour and mix in to make the compound roux..

Add the chicken stock, tomatoes, rosemary and diced chicken. Bring to a boil and turn down to a simmer for 10 minutes..

Add the bean and simmer 10 more minutes, then add the spinach..

Adjust seasoning and serve..

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