Saturday, October 10, 2009
Mmm ... mmm ... good!
I wanted to make dinner for my daughter and son-in-law, the proud parents of my brand new granddaughter, Nora. I wanted it to be hearty and nutritious and easy. I ended up taking them a big pot of this wonderful soup. It's chock full of good ingredients and it's pure "comfort" food. They can heat up a bowl in the microwave at any hour of the day (or night). I brought along Rosemary bread sticks to round out the meal. Mmmm ... mmmm ... good!
CHICKEN ROTINI SOUP WITH WHITE BEANS AND SPINACH
Matchstick carrots, as many as you like
1/2 large onion, diced
64 oz. chicken broth
1/2 teaspoon ground black pepper
1 bay leaf
3 cups uncooked rotinni pasta
3 baked chicken breasts, diced
1/2 tsp. poultry seasoning
1/2 tsp. dried leaf thyme
1 can cannellini beans, rinsed & drained
1 can Great Northen Beans, rinsed & drained
3 cups baby spinach
Saute carrot and onion in small amount olive oil. Add chicken broth, pepper and bay leaf. Bring to a boil; add pasta and boil for 5 minutes. Add chicken, poultry seasoning and thyme, simmer for 5 to 10 minutes longer, or until noodles are tender. Remove bay leaf. Add beans and spinach. Serves 6.