Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 1 tablespoon minced garlic
- 2 large carrots (peeled and sliced)
- 1/3 cup diced sun-dried tomatoes
- 1 tablespoon tomato paste
- 1/3 cup white apple vinegar
- 4 cups low sodium chicken broth
- 1 15 ounce can cannellini beans (drained and rinsed)
- 3 cups shredded rotisserie chicken
- 1 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon Italian seasoning
- 1 – 1 1/2 teaspoons salt (start with 1 and add more as needed)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup heavy cream (dairy or non-dairy)
- 2 bay leaves
- 2 cups spinach
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for 2-3 minutes until translucent; add sliced carrots and cook for another 3 minutes. Stir in minced garlic and cook for about 1 minute until fragrant.
- Add sun-dried tomatoes and tomato paste; sauté for 1-2 minutes before pouring in apple cider vinegar and simmering until reduced.
- Pour in chicken broth and drained cannellini beans; add heavy cream and seasonings. Mix well.
- For creaminess, blend about 1 cup of the soup until smooth and return it to the pot.
- Stir in shredded chicken and bay leaves; let simmer on low heat for at least 15 minutes.
- Remove bay leaves; add fresh spinach until wilted. Adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 3g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 70mg