Yield
4 Servings
Preparation time
30 minutes
Ingredients
1 T Olive oil
1⁄2 t Pepper
1 t Salt
1⁄4 c Basil (chopped)
2 Spinach (handfuls)
3 c Rotisserie chicken (shredded)
2 cn Cannellini beans (drained)
2 cn Rotel
4 clv Garlic (minced)
2 Celery stalks (chopped)
2 Carrots (chopped)
1 Onion (chopped)
1 T Crushed red pepper
Instructions
<p>Heat oil in a large Dutch oven. Add onion, carrots, and celery. Saute for 7 minutes, stirring occasionally unil the onion is soft. Add garlic and saute for 1 - 2 more minutes.</p>
<p> </p>
<p>Add in remaining ingredients. Bring to a boil, then reduce heat to medium low and simmer for 10 minutes, partially covered.</p>
<p> </p>
<p>Serve with Parmesean cheese.</p>
Source
Gimme Some Oven
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