Spinach & Cannellini Bean Chicken Soup With Pasta
Nothing cures the chill of the season like a classic soup! This light, Italian-style chicken soup recipe is the perfect way to warm up. Your favorite DeLallo pasta, meaty Cannellini beans and San Marzano Style Tomatoes make this from-scratch recipe a winning homestyle comfort food.
Ingredients
• 1 (3-pound) whole chicken
• 2 carrots, peeled and trimmed
• 2 ribs celery
• 2 cups canned DeLallo San Marzano Style Whole-Peeled Tomatoes, crushed by hand
• 2 tablespoons DeLallo Sea Salt Grinder, plus more
• 10 ounces fresh baby spinach, coarsely chopped
• 1 (14-ounce) can DeLallo Cannellini Beans
• 1 (1-pound) package of your favorite Delallo Pasta. We love it with DeLallo Organic Orzo
• 2 tablespoons DeLallo Grated Parmesan
Directions
1. In a large pot, boil chicken over high heat with 14 cups of water. Salt as desired. Skim any foam that rises to the surface. Once boiling, reduce to medium-low. Add carrots, celery, tomatoes and salt. Simmer until vegetables are just cooked through, about 30 minutes. Add spinach and beans. Simmer on low for 10 more minutes.
2. Meanwhile, cook pasta in a pot of salted, boiling water, until just tender—5 to 7 minutes. Drain, rinse and set aside.
3. Using a slotted spoon, transfer chicken to a large bowl. Set aside to cool. Strain broth with a cheesecloth-lined colander into a clean medium-sized pot. Shred chicken, discarding skin and bones. Set aside with all remaining vegetables.
4. Bring strained broth to a boil over high heat. Add shredded chicken, vegetables and cooked pasta. Season to taste with salt and pepper. Serve with grated Parmesan.