Since I am chewing-impaired, at least for the time being, I have been on the lookout for new soup recipes. This weekend I tried a new one and it was GOOD!
It had chicken, navy beans, and spinach in it. I love how spinach wilts down when you put it into a hot soup.
Barilla has a new pasta out called Cut Spaghetti. Small thin pieces of spaghetti that are already cut up in small pieces. Perfect when you want mini noodles. I also think it also might be fun to use in a pasta salad.
Chicken Soup with Cut Spaghetti and Spinach
2 boxes (32 oz. each) Chicken Stock
olive oil
1 medium onion, diced
1/2 cup baby carrots, diced
2 ribs of celery, diced
1 clove garlic, minced
a pinch of salt, pepper, and thyme
1 cup left over chicken breast, torn into small pieces
1 can of navy beans, rinsed
1/4 of a box ( 4oz.) of Barilla Cut Spaghetti pasta
8 oz. fresh spinach (chop the spinach or slice bunches of it into long ribbons.)
In a stock pot over medium high heat, saute the onions, celery, and carrots in olive oil till onions are translucent and the carrots begin to soften. Add the salt, pepper, and thyme. Add the garlic. Saute for a few more minutes but be careful not to burn the garlic. Add the chicken broth to the stock pot. Add the chicken, and the rinsed navy beans, and the cut spaghetti pasta. Bring to a boil and then reduce the heat and simmer for 10 to 15 minutes. Add the fresh spinach and stir it in and let it wilt down. Ladle into bowls and serve.
I love a steaming hot bowl of soup don’t you?
