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January: Chicken & White Bean Soup



This rustic, Italian-style soup combines tender chicken and creamy cannellini beans with a trio of collard greens, carrots, and onion—all simmered in a rich, vibrant broth made with demi-glace (or reduced chicken stock) and a bit of Calabrian chile paste. To soak up all of the delicious flavors, we’re serving it with crispy, garlic-rubbed toast.


Ingredients (Serves 2)


10 oz Chopped Chicken Breast

1 Small Baguette

1 15.5 -Ounce Can Cannellini Beans

2 cloves Garlic

6 oz Carrots

1 Yellow Onion

1 bunch Collard Greens

1½ tsps Calabrian Chile Paste

2 Tbsps Chicken Demi-Glace

¼ cup Grated Parmesan Cheese

1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)


Utensils

Knife

Cutting Board





Estimated Calories per serving: 620


These meals can also be found on BlueApron.com.

 

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USA

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