Super short blog, for a super easy dinner…

Soup is a great dinner for chilly nights, but not all of us have time to let a pot simmer on a stove for hours. While I’m sure this soup would work great in a slow cooker too, I actually didn’t have one at the time. If you don’t have a slow cooker either, you can still whip up this tasty soup in 30 minutes, making it perfect for weeknights.

Ingredients

4 cups of unsalted chicken broth

2-3 cups of cooked chicken

2 14.5oz cans of petite diced tomatoes

1 14.5 oz can of cannelloni beans, rinsed

1/4 cup of pec Romano

1 small yellow onion, finely chopped

6oz fresh spinach

2 cloves of garlic, minced

1/4 tsp black pepper

Sprinkle of dried parsley and oregano

Directions

1. Saute the onion in about 2 TBSP of extra virgin olive oil over medium heat until they’re translucent, about 5 minutes.
2. Add garlic and cook for 3-5 minutes then add chicken broth and tomatoes (with juice) and bring to a boil.
3. Add cannelloni beans and cook for 3-5 minutes.
4. Add chicken (I used a rotisserie chicken which is a huge time saver), black pepper, oregano and parsley. I did not add salt because one can of tomatoes I used had sea salt in it.
5. Let soup boil for 10 minutes then turn down heat. Add cheese and spinach, cooking for about 5 minutes.

xo Miss Alyss