Monday, January 20, 2014

Chicken and White Bean Soup

Chicken and White Bean Soup
1 cup chopped onion
2 tablespoons tomato paste
1 tablespoon The Delicious Dietitian Italian Spice Blend 
1/4 teaspoon freshly ground black pepper
1 (15 ounce) can Cannellini beans or other low sodium white beans, rinsed and drained
1 (15 ounce) can no sodium added diced tomatoes
1 (14 ounce) can fat-free, no-sodium added chicken broth 
1 (7 ounce) bottle roasted red bell peppers, rinsed, drained, and cut into 1/2-inch pieces
1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces 
3 garlic cloves, minced
1/2 teaspoon chopped fresh rosemary
1 (6 ounce) package fresh baby spinach
8 teaspoons grated fresh Parmesan cheese

Combine first 10 ingredients in an electric slow cooker. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 3 hours. Stir in rosemary and spinach; cover and cook on LOW for 10 minutes.

Ladle soup into bowls; top each serving with cheese.

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