Tuscan Sun White Bean Chicken Soup #Rsc - cooking recipe

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breast halves, cut into bite-size pieces
2 shallots, minced
2 garlic cloves, minced
2 (15 ounce) cans cannellini beans, rinsed and drained
2 (14 ounce) cans reduced-sodium chicken broth
1 cup baby carrots, cut in half
1 cup seeded diced tomato
1 (1 ounce) packet Hidden Valley Original Ranch Dressing Mix
1 piece parmesan rind
1 (10 ounce) bag fresh spinach, coarsely chopped
grated parmesan cheese

Preparation

Heat oil in Dutch oven over medium-high heat. Add chicken, shallots and garlic, stirring until chicken is no longer pink. Stir in beans, broth, carrots, tomatoes and seasoning mix; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add spinach; simmer 2 to 3 minutes or until spinach is just wilted. Remove cheese rind. Ladle soup into serving bowls. Sprinkle with parmesan cheese.