Tomato, Spinach, Cannellini Bean, and Chicken Soup Recipe

Making stock from scratch may seem intimidating, but it’s actually quite easy. Add chicken bones and skin to a pot, along with veggies, water, and a touch of vinegar, and you’ve created kitchen magic that you can use for everything, including this soup!

Note: If you’re short on time, you can swap homemade stock for 4 cups of prepared low-sodium chicken stock.

Good source of calcium, protein, and potassium
Gluten-Free
Total Time: 2 to 3 Hours
Serves 6

Ingredients:

Stock

• 1 roasted chicken, meat removed
• 4 cloves garlic
• 1⁄2 medium white onion
• 1 medium carrot, halved
• 1 medium stalk celery, halved
• 1 tablespoon white (distilled) vinegar

Soup

• 1 tablespoon extra-virgin olive oil
• 1⁄2 medium white onion, diced
• 2 cloves garlic, minced
• 2 cups frozen chopped spinach
• 1 (14.5-ounce) can diced fire-roasted tomatoes
• 1 (15-ounce) can no-salt-added cannellini beans, drained
• 2 cups pulled chicken (from roasted chicken)
• 1⁄4 teaspoon crushed red pepper
• 2 teaspoons kosher salt
• 1 tablespoon red wine vinegar
• 1⁄2 cup shaved Parmesan cheese

Directions:

To make stock:

1. Place chicken parts in a large pot with garlic, onion, carrot, and celery, and cover the ingredients completely with water.

2. Add vinegar and bring to a boil over high heat. Reduce heat to a simmer, partially cover, and cook at least 2 hours, adding water if necessary to keep chicken covered.

3. Remove and discard chicken pieces. Set a fine-mesh strainer over a large container and pour stock into it. Discard any solids.

To make soup:

1. Add oil to a large pot and set over medium heat. Add onion to the pot and cook, stirring often, until softened and just translucent, about 4 minutes. Add garlic to the pot and cook until softened, about 1 minute.

2. Add spinach and cook until most of the moisture has evaporated, about 2 minutes.

3. Add tomatoes and their juices and cook until most of the juice has evaporated, about 5 minutes.

4. Add the beans, chicken, crushed red pepper, and 4 cups of the stock and bring to a simmer. Cook until chicken and beans are warmed through, about 10 minutes.

5. Remove soup from heat and stir in salt and vinegar. Portion into bowls and garnish with Parmesan cheese.

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This article was originally published in the winter 2022 issue of Clover Living magazine.

 

Published on 3/5/23

Photo credit: Sara Haas