2 slices of bacon, chopped
1 medium onion, chopped
1 1/2 cup sliced mushrooms, roughly chopped
1/4 teaspoon sea salt
1/2 teaspoon black pepper
3 cloves of garlic, minced
4 cups raw spinach
2 carrots, peeled and chopped
12 asparagus spears, chopped into 1 1/2 inch pieces
2 boneless, skinless chicken breasts, cooked and shredded
1 15-ounce can of cannellini beans, drained and rinsed
6 cups low-sodium chicken stock
1 1/4 cups ditalini pasta (or another short/small pasta)
the zest of half a lime
1/3 cup parmesan or romano cheese, grated
for garnish: fresh cilantro, grated romano cheese, avocado, green onions, fresh baguette slices or croutons
Heat a large saucepan over medium heat and add chopped bacon. Cook under fat is rendered and bacon is crispy, then remove bacon with a slotted spoon and let drain on a paper towel. Add onions and mushrooms to the pot and cook for 5 minutes, stirring occasionally. Add in garlic, carrots and asparagus and cook for 5 minutes more. Add in salt, pepper and spinach and cook for 2-3 minutes.
Add in shredded chicken, beans, and chicken broth. Pour in pasta and bring soup to a simmer. Simmer for 15 minutes, then reduce heat to low. Stir in lime zest and cheese.
Serve hot with additional cheese, avocado, lots of cilantro and green onions. Add a toasted baguette on the side.
Note: feel free to add additional stock/water if desired. This recipe produces a soup with just a little broth; if you prefer more, add an additional 2 cups or so.
|veggies ready to go|
|i actually just used two 32 ounce containers of chicken stock and it was plenty|
|and i served it with croissants|