Ingredients:

  • 2 tbsp Oil from the sun-dried tomato jar
  • 3 cloves Garlic, minced (approx. 15g)
  • 1 medium Yellow onion, finely diced (approx. 150g)
  • 1/2 cup Sun-dried tomatoes (oil-packed), chopped (approx. 60g)
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 1 lb Cooked chicken breast, shredded or cubed
  • 6 cups Low-sodium chicken bone broth
  • 15 oz can Cannellini beans, rinsed and drained
  • 4 cups Fresh baby spinach, packed
  • 1/2 cup Half-and-half
  • 1/2 cup Grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Place your pot over medium heat and add the 2 tbsp of sun dried tomato oil. Wait until it shimmers and you smell the faint aroma of toasted tomatoes.
  2. Add the 150g diced onion. Cook for 5 minutes until they are translucent and soft. Add the 15g minced garlic, 1 tsp oregano, and 1/2 tsp red pepper flakes.
  3. Stir in the 60g chopped sun dried tomatoes. Sauté for 2 minutes until they start to soften and darken slightly.
  4. Pour in the 6 cups of bone broth. Use your spatula to scrape any bits off the bottom. Bring to a gentle boil.
  5. Stir in the 1 lb cooked chicken and the 15 oz can of cannellini beans.
  6. Lower the flame to a simmer. Let it bubble softly for 10 minutes to allow the flavors to marry.
  7. Pour the 1/2 cup half and half into a small bowl. Add a ladle of hot soup broth to the cream and stir.
  8. Stir the tempered cream and the 1/2 cup Parmesan into the pot. Stir until the cheese has completely melted into a velvety sauce.
  9. Add the 4 cups of baby spinach. Stir for 1 minute just until the leaves turn bright green and shrink.
  10. Taste the broth. Add salt and pepper as needed. Serve immediately while the spinach is vibrant.