Description
This hearty, healthy soup is ready in 30 minutes and offers a bouquet of rich and delicious Italian ingredients. With 5 different veggies, steeped in a tomato-based broth, this dish is bursting with color, flavor, and nutrition. Stay warm over winter with this nourishing, gluten-free, dairy-free recipe!
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 4 cloves garlic
- ½ white onion
- ¼ lb (114g) white or cremini mushrooms
- 1 cup chopped carrots
- 2 zucchini
- 2 cups spinach or kale
- 2 raw boneless, skinless chicken breasts
- 2 x 14 oz (411g) cans diced tomatoes
- 2 cups low sodium chicken broth
- 1 x 14oz (411g) can white beans
- ¾ tsp salt
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp dried parsley
- 1 tbsp brown sugar
- Parmesan (optional)
Instructions
- Crush and mince the garlic.
- Thinly slice the onion and mushrooms. Peel and chop the carrots, as needed.
- Slice the zucchini into ¼-inch (0.5cm) thick discs. Halve each disc.
- Roughly chop the spinach/kale.
- Drain and rinse the canned white beans.
- Place a large soup pot on the stove, and turn the stove onto medium heat. Add the olive oil, garlic, white onion and carrot to the pot. Cook until the onion becomes soft and translucent.
- While the garlic and onion are cooking, thinly slice the chicken breasts.
- Add the chicken to the pot, and brown all over.
- Add the zucchini, mushrooms, diced tomatoes, chicken broth, white beans, salt, dried oregano, dried basil, dried parsley, and brown sugar to the pot.
- Cover and simmer for 15-20 minutes over medium heat, stirring occasionally.
- A few minutes before serving, remove the lid, and add the chopped spinach/kale to the soup. Continue cooking for another minute or so to wilt the greens. Top with grated parmesan.