I love soup, plain and simple. It’s the only good thing about winter in the Midwest; I can eat lots and lots of soup. Seriously, I never get tired of it. If I had to choose between soup and ice cream, soup wins — big. This is one I make that even my kids will eat willingly, spinach and all.
• ½ medium onion, finely diced
• 6 to 8 cloves of garlic, finely minced
• 1 small sweet red bell pepper, finely diced
• 1 package frozen creamed spinach
• 2 cooked chicken breasts, shredded
• 1 jar prepared Alfredo sauce (I use light.)
• 2 cans cannellini beans, well rinsed
• 1 box chicken broth
• 1 box pasta (I use bowtie or penne.)
To prepare Soup:
Sauté the onion and bell pepper for 10 minutes on medium heat. Add garlic, and continue for another 5 minutes. (Turn down the heat a little, as you don’t want to burn the garlic.) Add spinach, Alfredo sauce, beans and broth to desired consistency. (I prefer my soup on the thicker side.)
Stir in shredded chicken breasts. Simmer on low for approximately 20 minutes, covered. Meanwhile, cook pasta, but keep the soup and pasta separate until serving. Top with delicious Parmesan cheese and freshly ground pepper.