Tuscan Chicken and Cannellini Soup Recipe:

A great way to use small quantities of leftovers!

• 3 cups chicken or vegetable broth
• 1 cup cooked Cannellini beans
• 1 cup cooked chicken, cubed
• 1 cup chopped assorted vegetables: celery, onion, carrot
• ½ cup optional additional veggies: chopped zuccini, sweet pepper, spinach leaf
• ½ cup fresh tomato chunks
• ½ cup frozen or fresh shelled peas
• Italian herbs to taste—recommending 1 tsp dried mixed herb, basil, oregano
• sea salt and ground black pepper to taste—before serving
• dash of rosemary optional
• 1-2 Tbsp olive oil

• - Don’t forget to cook the Cannellini beans ahead if dry, or you can use canned Cannellini s.
• - First, saute fresh chopped onion, celery and carrot in olive oil.
• - Add other ingredients and...
• - Simmer all ingredients for half hour.
• - When cool, store overnight in frig to meld flavors.
• - Reheat and serve with sprig of fresh basil or a dusting of grated parmesan cheese.

Serves 5.