Italian Chicken Vegetable Bean Soup

Ingredients

6 large

1. 3 Tablespoons olive oil
2. 3 cloves garlic -- chopped
3. 1/2 teaspoon black pepper
4. 1/4 teaspoon thyme
5. 1 teaspoon fennel seed
6. 1/2 large onion -- diced 1/4 inch
7. 1/2 large red bell pepper -- diced 1/4 inch
8. 2 large carrots -- diced 1/4 inch
9. 1 stalk celery -- diced 1/4 inch
10. 4 tablespoons flour
11. 4 cups chicken stock
12. 1 cup diced tomatoes
13. 1/2 teaspoon fresh rosemary finely chopped
14. 1 pound cooked chicken, diced 1/2 inch (rotisserie chicken is real good)
15. 2 cups white beans, cooked or canned,drained
16. 3 cups fresh spinach (take off the stems) or 1/2 cup frozen spinach
17. to taste salt

Method

1. In a large stock pot add the oil and lightly brown the garlic then add the vegetables and turn to lower heat.
2. Sweat the vegetables and spices over a medium low heat for 8 minutes covered with a lid.
3. Dust with the flour and mix in to make the compound roux.
4. Add the chicken stock, tomatoes, rosemary and diced chicken. Bring to a boil and turn down to a simmer for 10 minutes.
5. Add the bean and simmer 10 more minutes, then add the spinach.
6. Adjust seasoning and serve.

Thanks to : Source