Chicken Verde Soup

 
 
Ingredients:

1 Lb. dried white beans

1 tablespoon olive oil

1 onion, chopped

2 medium carrots, chopped

4 cloves garlic, chopped

1/4 teaspoon red pepper flakes

28 Oz. low sodium fire roasted diced tomatoes

4 cups low sodium vegetable stock

1 teaspoon dried rosemary

1 teaspoon dried oregano

1 bay leaf

1 teaspoon sea salt

1 bunch swiss chard, tough stems removed and sliced into ribbons

salt and pepper to taste

freshly grated parmesan for garnish (optional)
Directions:

For the Beans

Rinse and sort beans, discarding any that are discolored or cracked.

Place in a large soup pot and fill with water until covered by 1 to 2 inches.

Soak the beans using the overnight or quick soak methods described below, do not add salt.

Overnight soak: Cover and place in the refrigerator overnight.

Quick soak: Cover and bring to a boil over high heat.

Once boiling, remove from heat and let stand covered for 1 hour.

Once soaked, drain the beans in a colander and rinse with cold water.

For the Stew

Press Saute button on an Instant Pot and select 6 minutes, then add olive oil.

When oil is hot, add onion and carrot and saute for 5 minutes till softened.

Add garlic and saute for 30 seconds.

Stir in red pepper flakes, diced tomatoes, stock or water, rosemary, oregano, bay leaf and salt.

Add beans and stir to combine.

Lock lid in place and select Beans/Chili button or Pressure mode for 20 minutes.

When stew has finished cooking, release the pressure slowly or quick release.

If beans need more time, select Saute button and cook with the lid off for another 5 minutes.

Remove lid and press Saute button.

Season with additional salt and pepper to taste and add swiss chard cooking until wilted, for 3 minutes.

Serve with grated parmesan cheese if desired. Enjoy!
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