Very Very Vegi Soup Recipe

Here is a recipe to my AMAZING

"very, very, vegi soup" with chicken

so good you'll want to have it all week

& don't worry, it makes enough for SIX servings

- so have some now & have some later -

that way you can count on a healthy lunch OR dinner already prepared throughout the week

The recipe:

1, 15.5 oz. can of cannelloni white beans, low-sodium, rinsed, drained

1, Tb. olive oil

1, cup large onion diced

1, carrot diced

2, stalks of celery diced

1, zucchini diced

1, Tb. fresh thyme

2, Tsps. fresh sage chopped

1, Tsp. fresh ground black pepper

4, cups low-sodium vegetable broth

1, 14.5 oz. can of chopped tomatoes PLUS the juice

2, cups baby spinach leaves

2, chicken breasts - antibiotic free, vegetarian fed

What to do:

• In a small bowl, mash half the amount of beans with a masher & set aside
• Grill (on George Foreman grill) the 2 chicken breasts, plain, until tender
  (cook on tinfoil to avoid previous oils on the grill from touching the chicken)
• Chop the chicken into small diced pieces, set aside
• Heat oil in large soup pot over medium heat
• Add onion, carrot, celery, zucchini, thyme, sage, pepper
• cook and stir until the vegetables are tender (5 minutes)
• Add broth and tomatoes and bring to a boil
• Add the mashed AND whole beans and the spinach
• stir for about five minutes while soup remains at a boil
• add the diced chicken pieces
• stir for about three more minutes
  
  *serve with a whole grain roll, if desired
  
  ** all ingredients [organic] if possible
  
  *** omit the chicken breast to make this a vegetarian friendly meal!

Per serving: 143 Calories, 20g Carbs, 8g Protein, 4g fat (.5 saturated), 5g fiber, NO cholesterol

inspired by: Ellie Krieger, of Food Network's Healthy Appetite