Monday, November 28, 2011

{ Amarant Soup }

This soup was made on the whim one day when my sister and I wanted some vegetables and some soup. It turned out amazing and we both polished off the entire pot in a day! Makes great leftovers.

1 c. frozen spinach
2-3 c. chicken broth
1 c. drained cannelloni beans
1 c. chopped pre-cooked chicken (or other poultry)
1 t. dried or fresh sage
3 bay leaves (to be removed before serving)
½ t. oregano
1 cube of chicken bouillon

  1. Combine spinach and broth in a medium cooking pot. Boil, then allow to simmer for 5 minutes, covered or until spinach is to desired tenderness.
  2. Combine remaining ingredients. Cook on medium/medium-low heat until your pasta is to desired tenderness.
  3. Serve with crusty bread for dipping.
Unknown amount of servings. 3 people rated this recipe 5/5.

Note: For a gluten-free version, use potatoes instead of pasta: Simply chop and boil in the broth until tender, then add spinach and continue with the above steps, skipping step 3.
For a spicier version, use a mixture of cayenne, chipotle and white pepper to taste. For cilantro lovers, replace the white pepper with a generous helping of fresh cilantro and a light squeeze of lime.


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