Ingredients
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1 tablespoon olive oil
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2 shallots, minced
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2 garlic cloves, minced
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2 (15 ounce) cans cannellini beans, rinsed and drained
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2 (14 ounce) cans reduced-sodium chicken broth
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1 cup baby carrots, cut in half
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1 piece parmesan rind
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1 (10 ounce) bag fresh spinach, coarsely chopped
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grated parmesan cheese
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4 boneless skinless chicken breast halves, cut into bite-size pieces
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1 cup seeded diced tomato
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1 (1 ounce) packet Hidden Valley Original Ranch Dressing Mix
Instructions
- Heat oil in Dutch oven over medium-high heat. Add chicken, shallots and garlic, stirring until chicken is no longer pink. Stir in beans, broth, carrots, tomatoes and seasoning mix; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add spinach; simmer 2 to 3 minutes or until spinach is just wilted. Remove cheese rind. Ladle soup into serving bowls. Sprinkle with parmesan cheese.