Tuscan Chicken Soup with White Beans & Greens
A Recipe from Sneaky Kitchen
1 Tbsp olive oil
1 large onion, chopped
1/2 boneless chicken breast, cut in 1" cubes
1 medium red bell pepper, in small dice
4 garlic cloves, minced
several sprigs fresh parsley or 1 heaping tsp. dried parsley
pinch of fennel seeds
1/2 tsp dried oregano
1 tsp dried rosemary
1 3" to 4" piece of Italian, kielbasa or Georgia smoked sausage
16 oz (2 cups) chicken broth
1 large plum tomato, diced in small pieces
10 oz cooked kale, chopped
15 or 16 oz can cannelloni or great northern beans, rinsed
1 tsp salt and black pepper to taste
Heat oil in non-stick pan. Add onion; sauté until it starts to soften. Add chicken & bell pepper; sauté until onion & chicken brown a little, shaking or stirring frequently. Boil sausage in water to cover, pricking to extract some grease. Add garlic, parsley, fennel seeds, oregano & rosemary to chicken mixture & stir & sauté another minute.
Add broth & remaining ingredients. Remove sausage from water, cut into small pieces & add. Bring to full boil, turn to simmer, cover & cook for about 10 min. Adjust for salt & pepper if needed. Serve with seasoned croutons or crusty bread, or sprinkled with grated Parmesan cheese.
Note: Substitute frozen chopped spinach, collards or kale, thawed & squeezed to drain well. Even fresh chopped bok choy or escarole is ok.