This soup is easy to make like most of my recipes. It is full of flavour and very filling especially if you add rice or couscous or even tiny pasta to cover your grain/carb intake. You can easily add or substitute some of the veggies.
prep time 10 min cook time 40 min
ingredients for 4
- 2 tablespoons extra virgin olive oil
- 1 big onion, diced
- 2 garlic cloves, minced
- 500g skinless, boneless chicken breast, cut into bite-sized pieces
- 2 carrots, diced
- 2 green peppers
- 125g baby spinach
- 4-5 big button mushrooms, halved or quartered
- 1 can (400g) drained red beans
- 1 small can (200g) diced or crushed tomatoes + some water
- peperoncino (optional)
- basil and or parsley
- salt and pepper
1. Heat olive oil in a Dutch oven or a heavy bottom pot over medium high heat. Add onion, garlic and chicken and sauté for 5 minutes or until lightly browned.
2. Add carrots, peppers, peperoncino if using, and tomatoes. Rinse the can and add the water on top. Bring to a boil and let simmer. Add salt and pepper.
3. After 15 minutes add drained beans and mushrooms and cook uncovered for another 15 minutes, stirring occasionally.
4. Add baby spinach and basil (and/or parsley)for the last few minutes.
5. Serve hot adding the grain of your choice.
6. Keeps well in the fridge up to 2 days.
BUON APPETITO!