From the Kitchen of Lisa Loomis
Serves 6
This is fast and easy and it’s never wrong to eat soup for lunch or dinner. Leftovers store well in the fridge.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, chopped
- 1 jalapeño, seeds removed and finely diced (optional)
- 1 bay leaf
- 3 garlic cloves, minced
- 8 cups chicken stock
- 2 (14-ounce) cans cannellini beans, drained and rinsed
- 2 -3 cups shredded chicken, poached or from a rotisserie chicken
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh dill, plus extra for garnish
- 1 bunch Swiss chard, chopped or baby spinach
- 1 tablespoons juice plus some for serving
- Parmesan cheese, for serving
- Heat the oil in a large pot over medium heat until glistening, add the onions, carrots, celery, jalapeño (if using), and bay leaf and cook about 5 minutes. Add garlic and cook, stirring, another minute.
- Add the chicken stock, beans, shredded chicken, salt, pepper, and dill. Increase the heat to high and bring to a boil then reduce the heat to medium. Simmer, stirring occasionally, for about 15 minutes. Add chard/spinach and lemon juice and simmer for another 10 minutes, or less until vegetables are cooked to your liking.
- Divide between bowls and garnish with dill, Parmesan, and additional lemon juice.
