How to Make Award-winning Italian Chicken Vegetable Bean Soup
Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Recipe of Homemade Italian Chicken Vegetable Bean Soup. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Italian Chicken Vegetable Bean Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Italian Chicken Vegetable Bean Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Italian Chicken Vegetable Bean Soup is 6 large. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few components. You can cook Italian Chicken Vegetable Bean Soup using 17 ingredients and 6 steps. Here is how you cook that.
#tasty
Ingredients and spices that need to be Prepare to make Italian Chicken Vegetable Bean Soup:
- 3 Tablespoons olive oil
- 3 cloves garlic -- chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 1 teaspoon fennel seed
- 1/2 large onion -- diced 1/4 inch
- 1/2 large red bell pepper -- diced 1/4 inch
- 2 large carrots -- diced 1/4 inch
- 1 stalk celery -- diced 1/4 inch
- 4 tablespoons flour
- 4 cups chicken stock
- 1 cup diced tomatoes
- 1/2 teaspoon fresh rosemary finely chopped
- 1 pound cooked chicken, diced 1/2 inch (rotisserie chicken is real good)
- 2 cups white beans, cooked or canned,drained
- 3 cups fresh spinach (take off the stems) or 1/2 cup frozen spinach
- to taste salt
Instructions to make to make Italian Chicken Vegetable Bean Soup
- In a large stock pot add the oil and lightly brown the garlic then add the vegetables and turn to lower heat.
- Sweat the vegetables and spices over a medium low heat for 8 minutes covered with a lid.
- Dust with the flour and mix in to make the compound roux.
- Add the chicken stock, tomatoes, rosemary and diced chicken. Bring to a boil and turn down to a simmer for 10 minutes.
- Add the bean and simmer 10 more minutes, then add the spinach.
- Adjust seasoning and serve.
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