Cannellini Beans and Chicken Soup

     When you take care of a grandson like my Logan you need time and imagination to make him eat. Everything for him is yucky or disgusting.

     I developed this recipe looking for a way to make him eat some vegetables. I pureed his portion and served the chicken on the side, and to my surprise he tried it and said it was yummy!  That made me smile.

     This comforting and satisfying soup is full of fresh vegetables with a taste the whole family will love. Puréeing some of the white beans and vegetables gives the soup a more interesting texture. You can serve this as a meal by itself or paired with a side salad.

                      
Ingredients:

 1-pound organic chicken breast, cubed
5 cup low sodium, organic chicken broth

3 tablespoon, organic extra virgin olive oil
2 tablespoon unsalted butter
Kosher salt, and ground black pepper to taste

1 small onion, small dice
1/2 cup celery, small dice
1/2 cup carrots, small dice
1/4 cup red bell pepper, small dice
1/4 cup cubanelle pepper, small dice (see photo)
1 medium bay leave
1/4 teaspoon thyme
1/4 teaspoon of cumin

 2 large Idaho potatoes, small cubes

 2 can 15 ounces Cannellini beans, drained and rinsed

Heat a medium pot over a high heat for 2 minutes, then add 2 tablespoons of Olive oil and the butter followed by the chicken. Cook the chicken for 2 minutes or until browned. Remove the chicken from the pan and set aside.

  Add 1 tablespoon of olive oil to the pot followed by the onions and cook until transparent. Add all the vegetables, bay leave, cumin, thyme, and cook for one minute.  Add the chicken and mix well. Add the broth and cook for about 15 minutes. Add the potatoes and the beans and cook for 10 minutes.

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