It’s spring, so naturally I’m in a cleaning kind of a mood.
First order of business is always the kitchen, because, let’s be honest, this is where you and I spend most of our free time. Am I right?
My spring cleaning put me up to a challenge: cook with what I have in my pantry (and my refrigerator).
A can of diced tomatoes, some frozen homemade chicken stock, a can of white beans and onions were the stars of the pantry. I also happened to have some chicken breast, green beans, red pepper, mushrooms, carrots, celery fresh herbs and a lemon in my refrigerator (which had plans for a stir fry). Soup ingredients, done.
There can be many versions of this Spring Vegetable Soup with Chicken and White Beans but I think the combination of these ingredients results in a healthy, filling soup.
Soup almost always starts with a base of aromatics – the onion, carrot, celery combo I swear you will start to always see in every soup recipe you come across. After that, it’s your call. The most important thing? Soup is a lighter, delicious way of starting the season. Be sure to make extra and freeze the rest for later. I promise you will not be disappointed.
Spring Vegetable Soup with Chicken and White Beans
Makes 8 servings
2 tablespoons extra virgin olive oil
salt and ground pepper
1 large yellow onion, diced
3 large carrots, peeled and diced
3 celery stalks, diced
2 bunches green beans, ends cut off and cut in half
1 red pepper, diced
1 pack chicken breasts, diced
1 8-ounce pack mushrooms, stems removed and sliced
1 32-ounce can diced tomatoes
6 cups homemade or low sodium chicken stock (learn how to make it HERE)
1 15-ounce can white beans, drained and rinsed well
1 bunch fresh cilantro, chopped
1 bunch fresh basil, chopped
1 lemon, zest and juice
1. In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots and celery with a sprinkle of salt and pepper, and saute for about 5 minutes, until the vegetables are getting soft.
2. Add the green beans and red pepper and continue sauteing for another 5 minutes. Add the diced chicken and mushrooms and cook for another minute.
3. Add in the tomatoes and chicken stock, scraping up the bottom and combining the ingredients well. Add in the beans, and bring up to a boil. Cover the soup and bring down to a simmer. Cook, covered, for 20 minutes.
4. Uncover the soup and add in the herbs, lemon zest and juice. Stir, then taste, you might need more salt or pepper. Adjust the seasonings and serve hot.