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| Food Mood: Quick and Easy | |
| Cuisine: Italian | |
Description |
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| A specially developed quick recipe for ChefsLine member, Colleen. | |
Servings: 4 |
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Ingredients |
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| 1 Tbsp. olive oil 1 tsp garlic, minced 1 small onion, cut into 1/2" dice 10-15 baby carrots, sliced in 1/2" lengths 2 cans chicken broth (13 3/4 to 14 1/2 oz. size) 1/2 tsp. dried marjoram or oregano leaves 1/8 tsp. fresh ground pepper 1 can white cannelloni beans (15-19 oz. can) 1/2 cooked chicken (approximately 1 cup), cut into 1" dice 1 small head escarole washed thoroughly and thinly sliced or 1 box frozen spinach defrosted and drained 1/2 lemon, juiced 1 Tbsp fresh dill, rough chopped |
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Method |
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Heat oil in 4 quart pan. Sweat onion and carrots over medium heat (covered) until onions are translucent - about 5 minutes. Remove lid. Stir in garlic, marjoram or oregano, and pepper and cook one minute more. Add chicken broth, 1 cup of water, chicken, and beans and increase heat to high and bring just to a boil, then reduce heat and simmer, covered, for 15 minutes. Stir in the escarole (or spinach), lemon juice, and dill. Heat through. Serve. |
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Prep time: 30 minutes |
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