If you love soups as much as my family does, you will enjoy this Tuscan chicken soup. I often prepare soups for lunch and supper and it is often my go to meal in the cold winter months. I will either serve it with a salad or a fresh loaf of bread from our favorite bakery. The Tuscan chicken soup is a quick, light one-pot chicken soup made with beans, chicken, crisp vegetables, and spinach.

Ingredients:

2 tablespoons olive oil

1 clove garlic minced

1 medium yellow onion chopped

2 cups cooked chicken diced

2 14-ounce cans of chicken broth

1 cup sliced carrots

1 cup sliced celery

1 14.5- ounce can of cannellini beans, drained and rinsed

2 small zucchinis cubed

1/4 teaspoon black pepper

1/4 teaspoon salt

1 bay leaf

2 cups spinach packed, rinsed and torn

Instructions:

1. Cook the garlic and onion in the oil until the onion is transparent.
2. Add all the rest of the ingredients except the spinach and cook about 15-20 minutes, until the carrots are crisp tender.
3. Stir in the spinach and continue to cook for about 5 minutes more, until spinach is nicely wilted.
4. Serve immediately.

Serves: 6

Serving Size: Each serving is about 1 cup.