2 c. low sodium chicken broth
2 c. water
1 15 oz. can Sclafani white beans
1 skinned & boned chicken breast
1⁄2 lb. escarole, spinach or Swiss chard, trimmed
1 lg. ripe tomato, peeled, seeded & chopped
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2 med. carrots, peeled & chopped
2 med. stalks celery, chopped
1 med. yellow onion, chopped
1⁄4 c. minced parsley
1⁄8 tsp. black pepper |
In a large heavy saucepan, bring chicken broth and water to a simmer over medium heat. Add the chicken, carrots, celery, onion, parsley and pepper. Cover and cook until chicken is tender (about 20 minutes). Remove chicken and set aside.
Stir the escarole, beans and tomato into saucepan and simmer uncovered for 5 to 10 minutes. When chicken is cool enough to handle, cut into 1/2 inch cubes, return to the saucepan and bring soup to serving temperature.
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