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Chicken, Beans and Greens Soup - Mom by

Source: Woman's Day


1/3 cup olive oil
2 cloves garlic, minced
1/2 cup each coarsely chopped carrots, celery, and leeks or onions
1 lb boneless, skinless chicken breast halves, cut into 1/2 inch chunks
8 cups chicken broth
1 can (15 1/2 oz) Italian-style stewed tomatoes
1 cup ditalini or other small pasta
4 cups loosely packed chopped escarole or spinach
1 can (19 oz) white kidney beans (cannellini), undrained
1/4 tsp each salt and freshly ground pepper
Topping: Grated Parmesan cheese


Heat oil in a large heavy pot over medium heat. Add garlic and saute 1 min., until fragrant. Stir in carrots, celery and onions; cook 3-4 mins, until nearly tender.

Add chicken and cook 3 mins, stirring often until opaque.

Add broth and tomatoes, increase heat to high, cover and bring to a boil. Add pasta, reduce heat and simmer uncovered 10 mins, stirring occasionally, until pasta is almost tender.

Stir in escarole and simmer uncovered 20 mins until escarole is very tender. Add undrained beans, salt and pepper. Simmer 5 mins longer until heated through.

Ladle into bowls and sprinkle with Parmesan cheese, if desired.

Servings: 8

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