Chicken and Spinach White Bean Soup

It's the time if year when soup just seems to hit the spot.  I love the traditional chicken soup but I love this even more.  It is flavored with a lot of garlic and parmesan cheese.  Besides being awesome tasting, it is also really good for you!  Another bonus is that you can use this with other ingredients too.  For example, you could substitute escarole for the spinach and left-over thanksgiving turkey meat for the chicken.  No need to cook this all day...it comes together in about 30 minutes.  Perfect for a week night meal.

So very gooooooood!

Ingredients:

1 large yellow onion
Heavy drizzle olive oil
Kosher salt to taste
2 teaspoons red pepper flakes (you can add more or less depending on your heat preference)
1 teaspoon oregano
8 cloves of garlic
2 tablespoons good white wine
2 cups of cooked white beans, or 1 to 2 cans white beans
1/2 bag frozen organic spinach
1 to 2 cups cooked chicken
1 32 ounce box of chicken stock
1 rind of parmigiano reggiano (sold at Whole Foods...you could skip this, but it adds SO much flavor)

In comparison to the whole cheese, they sell the rinds in a package like this for about 3 to 4 dollars!!!!  Tons of flavors for soups and sauces without the high price!  

Begin by adding the olive oil to a large soup pot.  Once heated, add onion, salt, red pepper flakes and oregano.  Allow to cook down for about 8 minutes or until onions are soft.  Add garlic and cook for an additional minute or two, until garlic becomes fragrant.

Throw in the spinach, beans and cooked chicken and stir.  Pour in the white wine and let simmer for 2 minutes.  Next, add the chicken stock and parm rind.  

Soup is almost done!  Just allow to simmer together for about 10 to 15 minutes to allow the flavors to fully develop.

Served in the picture with my Garlic Knots (recipe coming this week!!!)  and plenty of grated parmesan cheese.  Would also be great with any crusty bread!  Hope you enjoy!