Terry Drinkwine Outdoors!

CHICKEN AND SPINACH SOUP

• 3 tbs olive oil
• 1/2 large onion, sliced
• 1/2 cup carrots, sliced
• 1/2 cup celery, sliced
• 1 large boneless chicken breast, cut into bite-sized pieces
• 2 cloves garlic, minced
• 5 cups low sodium chicken broth
• 1-1/2 tsp marjoram
• 6 oz. spinach, chopped
• 1 can cannelloni beans

Directions

1. Heat oil in a saucepan.
2. Add carrots, celery, onions and chicken and cook over medium heat until the chicken starts to brown, about 3-4 minutes.
3. Add garlic and cook 1 minute more.
4. Stir in broth and marjoram (or oregano). Bring to a boil and reduce to simmer, stirring occasionally until the chicken is fully cooked, about 5 minutes.
5. Add spinach and beans to the saucepan and cook for 5 minutes until the beans are tender.
6. Add Franks Hot Sauce to taste.

Note:  Use any type of bean you like.