Chicken, Cheesy Spinach & Mushroom Soup

Name: Chicken, Cheesy Spinach & Mushroom Soup with Pearl Pasta, Cannellini Beans & Chili Flakes
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 Egg; 10 oz Chicken Breast; 5 oz Spinach; 1 unit Cannellini Beans; 4 oz Mushroom; 2 clove Garlic; 1/2 cup Italian Cheese Blend; 1 tsp Red Pepper Flakes; 3/4 cup Israeli Couscous; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp

with Pearl Pasta, Cannellini Beans & Chili Flakes

By Recipe0 System

Is there anything cozier than a hearty bowl of soup? We think not, which is why our chefs created this soul-warming Italian-inspired meal. Tender white beans simmer with earthy mushrooms, spinach, and lots of garlic, plus tender, springy fun-to-eat pearl pasta in a rich veggie broth. Ladle the soup into bowls and sprinkle generously with our Italian cheese blend for a meltingly delicious topper, then finish with as many spicy red pepper flakes as you’d like.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 Egg
10 oz Chicken Breast
5 oz Spinach
1 unit Cannellini Beans
4 oz Mushroom
2 clove Garlic
1/2 cup Italian Cheese Blend
1 tsp Red Pepper Flakes
3/4 cup Israeli Couscous
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!).

Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.
2

Heat a drizzle of oil in a large pot over medium heat. Add mushrooms and cook, stirring occasionally, until browned, 5 minutes. Season with salt and pepper.

While mushrooms cook, peel and mince or grate garlic.

Use pot used for chicken here.
3

Stir 1 TBSP butter (2 TBSP for 4 servings) and garlic into pot with mushrooms; cook, stirring constantly, until fragrant, 30 seconds.

Stir in stock concentrates, couscous, beans and their liquid, and 2 cups water (4 cups for 4). Bring to a boil, then reduce to a low simmer. Stir in spinach. Cook, stirring occasionally, until spinach is wilted and flavors meld, 6-8 minutes.

Taste and season with salt and pepper if desired.

Once kale is wilted and flavors meld, add chicken to soup.
4

Divide soup between bowls and top with Italian cheese blend. Sprinkle with as many chili flakes as you like. Serve.

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