Sunday, March 13, 2011

Orecchiette Chicken Florentine Italian White Bean Soup




2 cans of Great Northern White Beans or Fresh White Beans
1 can 14.5 chicken broth
2 boneless chicken breasts cubed
1 cup white wine
1 cup water
1 can 14.5 diced tomatoes or 4 freshly diced plum tomatoes shown
1/2 teaspoon basil, oregano, parsley, garlic powder
2 cloves minced  fine garlic
1 stalk celery minced fine
4 tables extra virgin olive oil
3 cups of fresh spinach

1/4 pound of boiled and strained boxed or Fresh orecchiette pasta (best is fresh)
2 tablespoon  percorino romano grated cheese
extra cheese for top

In a large saucepan add oil, saute' Chicken, garlic and spinach. Saute chicken and spinach around 2 to 3 mintues. Add all the rest of ingredients except for pasta. Simmer soup for 1 hour on low. Add cheese and pasta at the end. Serve with more cheese on top....enjoy!




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