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Chicken Soup Provençal (01.17.13)

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Posted at 11:21 AM, Jan 17, 2014
and last updated 2014-01-17 14:48:17-05
  • 1 pound ground chicken
  • 1/2 tablespoon dried rosemary
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried marjoram
  • 1/2 tablespoon dried fennel seed
  • 1 (15-ounce) can cannellini beans or other white beans, drained
  • 1 (14.5-ounce) can fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes with garlic and onion, not drained
  • 4 cups chopped fresh spinach

Cook chicken in a large saucepan over medium-high heat until browned, stirring to crumble.

Add dried herbs, beans, broth, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in spinach; simmer 5 minutes.