This is a blend of a few different recipes and it was delicious.
Ingredients:
- 1 small onion, chopped
- 1 bell red pepper (you can also use a bottle of roasted bell peppers, rinsed & drained, chopped)
- 2 T garlic chopped (approx. 3 garlic cloves)
- 1 can diced tomatoes (I used a 14.5 oz. can of Fire Roasted Diced Tomatoes)
- 1 can white bean of choice, drained & rinsed well (I use Navy beans)
- 1 Rotisserie chicken shredded
- 1 32 oz. carton of chicken stock
- 2 sprigs of fresh rosemary
- s & p to taste
- 1-2 tsp. Italian Seasoning
- 2 cups fresh baby spinach, chopped
- 1/4 cup half & half
- freshly grated Parmesan for topping
Directions:
1- Heat 2 T olive oil in soup pan or Dutch Oven, add onions & peppers, sauté until translucent.
2 – Add garlic & diced tomatoes, sauté for a few more minutes.
3 – Add spices, s & p, chicken, stock and beans. Simmer on low for about 20 minutes.
4 – Add chopped spinach & cream (half & half) and cook on low about 10 more minutes.
4 – Serve up and top with fresh Parmesan and garlic bread – Buon Appetito!
