Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 1 tablespoon minced garlic
- 2 large carrots (peeled and sliced)
- 1/3 cup diced sun-dried tomatoes
- 1 tablespoon tomato paste
- 1/3 cup white apple vinegar
- 4 cups low sodium chicken broth
- 1 can (15 oz) cannellini beans (drained and rinsed)
- 3 cups shredded rotisserie chicken
- 1 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon Italian seasoning
- 1 – 1 1/2 teaspoons salt (start with 1 and add more as needed)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup heavy cream or non-dairy cream
- 2 bay leaves
- 2 cups spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion for about 2-3 minutes until translucent. Add sliced carrots and cook for another 3 minutes. Stir in minced garlic and sauté for an additional minute.
- Mix in sun-dried tomatoes and tomato paste; cook together for 1-2 minutes.
- Pour in white apple vinegar and let simmer until slightly reduced.
- Add chicken broth, cannellini beans, heavy cream, thyme, oregano, Italian seasoning, salt, black pepper, and red pepper flakes. Leave bay leaves out at this stage.
- Optional: For a creamier texture, blend one cup of soup until smooth and return it to the pot.
- Stir in shredded chicken and bay leaves; let simmer for at least 15 minutes to meld flavors.
- Remove bay leaves, stir in fresh spinach until wilted, adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg