Easy Tuscan Chicken Soup (Print Version)

# Ingredients:

→ Base

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 1 tablespoon minced garlic
04 - 2 large carrots, peeled and sliced
05 - ⅓ cup diced sun-dried tomatoes
06 - 1 tablespoon tomato paste

→ Liquids

07 - ⅓ cup white wine
08 - 4 cups low sodium chicken broth
09 - ½ cup heavy cream (dairy or non-dairy)

→ Proteins & Vegetables

10 - 1 (15 ounce) can cannellini beans, drained and rinsed
11 - 3 cups shredded rotisserie chicken
12 - 2 cups spinach

→ Seasonings

13 - 1 teaspoon dried thyme
14 - ½ teaspoon oregano
15 - ½ teaspoon Italian seasoning
16 - 1 - 1½ teaspoons salt
17 - ½ teaspoon black pepper
18 - ¼ teaspoon red pepper flakes
19 - 2 bay leaves

# Instructions:

01 - Heat olive oil in large pot. Cook onion 2-3 minutes, add carrots for 3 minutes, then garlic for 1 minute
02 - Add sun-dried tomatoes and tomato paste, cooking 1-2 minutes. Pour in wine and simmer until reduced
03 - Add broth, beans, cream, and seasonings (except bay leaves). Optional: blend 1 cup soup and return to pot for creamier texture
04 - Add chicken and bay leaves. Simmer at least 15 minutes to develop flavors
05 - Remove bay leaves, add spinach and let wilt. Adjust seasoning to taste

# Notes:

01 - Can be made dairy-free by using non-dairy cream
02 - Reduce added salt if using regular sodium broth
03 - Any small white beans can be substituted for cannellini

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