Today, the beautiful fall weather has inspired me to cook up some soup!
A few years ago, I read that chicken is often a staple ingredient in soup because chicken fat contains properties that fight colds. I guess that’s why my grandmother always had chicken soup in her freezer ready to defrost as a front line defense for any illness!
Today’s soup combines the delicious immune system boosting zing of chicken with the vitamin C found in tomatoes and spinach, as well as the iron contained in spinach and white beans; finished with the delicious taste of freshly pressed garlic and basil. The best part is, I threw it together in about an hour!
8 cups chicken broth (I make homemade broth from leftover organic roast chicken)
3 cups water
1 large can crushed tomatoes
1 cup dried white beans
3 cups chopped organic celery
1 large organic onion
1lb frozen organic spinach
2 cloves organic garlic
2t dried organic basil.
Salt and pepper to taste.
Dairy free mozzarella cheese for topping!
In a large stockpot, combine organic chicken broth, crushed tomatoes and water and bring to a boil. In a separate sauce pan, bring 6 cups water to a boil and add beans, cook at a low boil for about 45 minutes or until done. Chop celery and onions and add to boiling stock in large sauce pan. Press fresh garlic into pot and stir in dried basil. When beans have cooked drain and rinse beans and add to stock pot. Remove pot from heat and stir in spinach. Top with dairy free mozzarella cheese and enjoy!