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Tuscan Chicken and  White Bean Soup

Tuscan Chicken and  White Bean Soup

Serves:  6

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
1 teaspoon salt
3 leeks, sliced, rinsed and drained (about 1 cup), or 1 onion, sliced
3 garlic cloves, chopped
6 cups water
2 tablespoons concentrated chicken stock
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (7-ounce) package baby spinach


Heat olive oil over medium-high heat in 6-quart saucepot.  Brown chicken with salt in 2 batches.  Transfer to a medium bowl, and keep warm. 
 
Add leeks to the saucepot, and cook over medium heat 3 minutes or until wilted. 

Add garlic, and cook 1 minute or until fragrant.  Add water and stock, and bring to a boil.  Return chicken to saucepot.  Simmer covered for 20 minutes or until leeks are tender.

Stir in beans and spinach.  Cook 2 minutes or until beans are heated through and spinach wilts.



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