NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cannellini beans

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

1 clove garlic

1 cup zucchini

1 cup baby spinach

2 cup low-sodium chicken broth

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the onion, carrots, celery, and zucchini.

• 2

  Heat the olive oil in a medium pot over medium heat, then add the onion, carrots, and celery, sautéing for 5 minutes until softened.

• 3

  Add the diced chicken, minced garlic, sea salt, black pepper, and dried oregano to the pot, cooking until the chicken is browned on all sides.

• 4

  Pour in the chicken broth and add the rinsed cannellini beans, bringing the mixture to a gentle boil.

• 5

  Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

• 6

  Stir in the zucchini and baby spinach, cooking for an additional 3-5 minutes until the zucchini is tender and the spinach has wilted.

• 7

  Ladle the hot soup into a bowl and serve immediately.