Chunky Chicken And White Bean Soup - cooking recipe

Ingredients

4 tablespoons olive oil
4 stalks celery, diced
2 onions, diced
4 carrots, peeled and diced
8 ounces small mushrooms, quartered (I use cremini)
2 tablespoons tomato paste
4 garlic cloves, minced
2 pinches red pepper flakes
2 (14 1/2 ounce) cans diced tomatoes
6 cups chicken broth
2 tablespoons dried basil
2 bay leaves
1 parmesan cheese, rind (optional)
4 chicken breasts, boneless, skinless
2 cups spinach, chopped
2 (15 1/2 ounce) cans cannellini beans, drained
salt and pepper

Preparation

Heat oil in a large pot or Dutch oven over medium-high heat. Toss in the onions, celery, carrots, and mushrooms. Cook until the onions are translucent and the mushrooms are browned.
Add in the tomato paste and cook several minutes until it deepens in color. Add the red pepper flakes and garlic and cook 30 seconds.
Place in the tomatoes, broth, basil, bay leaves, and rind. Bring to a simmer before placing in the chicken. Cook for 15 to 20 minutes until the chicken is cook.
Remove the chicken to a cutting board and cool. Add the spinach and beans to the pot. Simmer for 15 minutes.
While the soup simmers shred the chicken into bite size pieces. After the soup has simmer 15 minutes return the chicken to the pot and simmer for 5 minutes longer. Salt and pepper to taste. Serve topped with shredded Pecorino Romano cheese or Parmesan cheese if you like.