After 6 days of being sick at home this past week I was craving some hot homemade soup. So, between naps, chugging water, coughing and blowing my nose I woke up from a nap with enough energy to do a little chopping for some comfort soup before another nap. I already needed to run to Byerlys in my pajamas to get baby Vick’s Vapor Rub so I picked up a rotisserie chicken. I got home and browsed the 101 healthy soups on Cooking Light and found a base recipe to use: Tuscan Chicken, Bean and Spinach Soup. I say base as I made a ton of modifications to fit what was in my cupboard.
Here was my version of what I call the
Feel Better Soup
1 Tbsp olive oil
1 Tbsp unsalted butter
1 medium onion, diced
2 celery stalks, diced
1 cup carrots, diced
2 cups peeled and diced squash
1 1/2 cup sliced mushrooms
2 garlic cloves, minced
1 can canellini beans, rinsed and drained
2 cups low sodium broth
4 cups water
2 Tbsp chopped parsley, rosemary and cilantro each
3 cups chopped rotisserie chicken
6 ounce bag of spinach
salt and pepper (I added more than usual since I used less broth and more water)
Grated Parmesan cheese
1. Heat dutch oven over medium-high heat, add oil and butter. Let butter melt then add onion, carrots, celery, squash, mushrooms and garlic.
2. Sautee for ~ 5 minutes or until squash is soft
3. Add beans, broth, water and herbs; bring to a boil
4. Reduce heat and simmer for 10 minutes
5. Add chicken, salt and pepper; cook for 2 minutes
6. Add spinach, let wilt (~3 minutes).
7. Serve in a bowl with sprinkled parmesan cheese on top.