Change up your traditional chicken soup by adding white kidney beans. It's also a great way to use up leftover chicken. The recipe comes from TASTE OF HOME.
TUSCAN CHICKEN SOUP
1 small onion, chopped
1 small carrot, sliced
1 tbsp. olive oil
2 cans (14 1/2 oz.) chicken broth broth
1 c. water
3/4 tsp. salt
1/4 tsp. pepper
1 can white kidney or cannelini beans, rinsed and drained
2/3 c. cooked small spiral pasta
3c. thinly sliced fresh escarole or spinach
2 c. shredded cooked chicken
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to boil. Stir in beans and pasta; return to a boil.
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.
YIELD: 4 servings
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