Tuscan Chicken Soup

By sandycon

Cooking Light Slow Cooker Tonight, Oxmoor House

2012

Ingredients

• 1 cup chopped onion
• 2 tablespoons tomato paste
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 (14-ounce) can fat-free, lower-sodium chicken broth
• 1 (7-ounce) bottle roasted red bell peppers, rinsed, drained, and cut into 1/2-inch pieces
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 garlic cloves, minced
• 1/2 teaspoon chopped fresh rosemary
• 1 (6-ounce) package fresh baby spinach
• 8 teaspoons grated fresh Parmesan cheese

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 9 ingredients in an electric slow cooker. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 3 hours. Stir in rosemary and spinach; cover and cook on LOW for 10 minutes.

2. Ladle soup into bowls; top each serving with cheese.