NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cannellini beans

1 tbsp Extra virgin olive oil

0.5 cup Yellow onion

2 cloves Garlic

0.5 cup Carrots

0.5 cup Celery

1 cup Zucchini

1 cup Fresh baby spinach

1.5 cups Chicken broth

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  In a large pot, heat the extra virgin olive oil over medium heat.

• 2

  Add the diced yellow onion, sliced carrots, and sliced celery, sautéing for 5 minutes until the onions are translucent.

• 3

  Stir in the minced garlic and dried oregano, cooking for one minute until fragrant.

• 4

  Place the whole chicken breast into the pot and pour in the chicken broth.

• 5

  Bring the liquid to a boil, then reduce the heat to low and simmer for 15 minutes or until the chicken is fully cooked through.

• 6

  Carefully remove the chicken breast from the pot, shred it using two forks, and return the shredded meat to the soup.

• 7

  Add the diced zucchini and rinsed cannellini beans to the pot, simmering for another 8 minutes until the zucchini is tender.

• 8

  Stir in the fresh baby spinach and lemon juice, allowing the spinach to wilt in the residual heat.

• 9

  Season with sea salt and black pepper before serving hot.