Chicken Cannellini Soup

Recipe by Shaina White

For soothing the soul (and sore muscles). From Shaina’s runner’s cookbook. Gluten-free, dairy-free.

Ingredients

2 Tbsp extra virgin olive oil
3 carrots, peeled and chopped
3 celery stalks, chopped
1 yellow onion, chopped
1 ¼ tsp fine sea salt (reduce in half if broth is not low-sodium)
4 garlic cloves, smashed
1 (32 oz) box low-sodium chicken broth
1 pound skinless, boneless chicken thighs
1 can (15 oz) cannellini beans (or other whtie bean), rinsed
4 packed cups baby spinach
½ cup grated parmesan
1. Heat the oil in a large pot over medium heat. Add the carrots, celery, onion, and
salt, and saute until softened, about 5 minutes. Add the garlic and sautee for 1
minute.
2. Add the broth, check, and beans. Bring to a boil, then turn the heat to low, and
simmer covered for 20 minutes.
3. Remove the chicken to a cutting board and use two forks to shred it into
bite-sized pieces. Return the chicken to the pot along with the spinach. Add salt
and pepper to taste.
4. Ladle into soup bowls and top with grated parmesan

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2 Tbsp extra virgin olive oil 3 carrots, peeled and chopped 3 celery stalks, chopped 1 yellow onion, chopped 1 ¼ tsp fine sea salt (reduce in half if broth is not low-sodium) 4 garlic cloves, smashed 1 (32 oz) box low-sodium chicken broth 1 pound skinless, boneless chicken thighs 1 can (15 oz) cannellini beans (or other whtie bean), rinsed 4 packed cups baby spinach ½ cup grated parmesan
02
Heat the oil in a large pot over medium heat. Add the carrots, celery, onion, and
03
salt, and saute until softened, about 5 minutes. Add the garlic and sautee for 1 minute.
04
Add the broth, check, and beans. Bring to a boil, then turn the heat to low, and
05
simmer covered for 20 minutes.
06
Remove the chicken to a cutting board and use two forks to shred it into
07
bite-sized pieces. Return the chicken to the pot along with the spinach. Add salt and pepper to taste.
08
Ladle into soup bowls and top with grated parmesan