Spring White Bean & Chicken Soup!
Spring White Bean & Chicken Soup!
Inspired by the fresh flavors of @pamelasalzman's spring green soup, this hearty soup is a celebration of seasonal ingredients.
Ingredients:
* 1-2 tablespoons olive oil
* 2 medium leeks, white and light green parts, thoroughly cleaned and chopped
* 6 cloves garlic, finely chopped
* 1 bunch curly parsley, finely chopped
* 1 bunch asparagus, trimmed and chopped into 1-inch pieces
* 2-3 boneless, skinless chicken breasts, cubed
* 1 (10-ounce) bag frozen peas
* 2-3 cups cooked navy beans (or two 15-ounce cans, drained and rinsed)
* 6 cups chicken or vegetable broth
* Salt, to taste
* Fresh lemon zest and juice, for finishing
* Optional: Parmesan cheese, for garnish
* Optional: Sourdough bread, rubbed with garlic and drizzled with olive oil, for serving
Instructions:
* Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped leeks and sauté until softened, about 5-7 minutes. Add the chopped garlic and cook for another minute, until fragrant.
* Add Chicken : Add the cubed chicken breast to the pot and cook until lightly browned on all sides. * Simmer Soup: Pour in the broth, add the cooked navy beans (or drained canned beans), and bring to a simmer.
I did my navy beans in the instant pot. I soaked them overnight- ( optional) then I rinsed them add them into the instant pot w/ herbs- and cooked them on the bean setting for 9 min and let sit for 10-15, and then I released the steam. I like my beans soft! If your beans are not cooked enough, just close it back up and add more time or too soft for your liking, next time let them sit for less time in the pressure.
Season with salt to taste.
* Add Asparagus, Peas & Parsley: Stir in the frozen peas, asparagus and chopped parsley. Simmer for another 5-10 minutes, or until the peas are tender and the chicken is cooked through.
* Finish & Serve: Remove the pot from the heat. Stir in the fresh lemon zest and a squeeze of lemon juice for a bright, vibrant finish.
* Optional Garnishes: If desired, garnish with grated Parmesan cheese.
* Serve & Enjoy: Ladle the soup into bowls. Serve warm, perhaps with a side of garlic-rubbed sourdough bread drizzled with olive oil.
Notes:
* Feel free to substitute other white beans, such as cannellini or Great Northern beans.
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