21 Day Fix Spicy White Bean Soup with Chicken (or, use leftover turkey!)

21 Day Fix Spicy White Bean Soup with Chicken (or, use leftover turkey!)
What I love about this 21 Day Fix Spicy White Bean Soup with Chicken is that you can make it with leftover or rotisserie chicken, or, you can use leftover turkey during the holidays. Also? If you’re looking for a white bean soup but don’t like spicy, this is so easy to adapt – just leave out the jalapeno and the cayenne, and you’re good to go with your non-spicy white bean and chicken soup!
Add shredded turkey and spinach to the pot and cook for another 3-5 minutes, or until the spinach wilts and the turkey is heated through. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired. Serve immediately with some shaved Parmesan cheese. Enjoy!

Ingredients
  • 2 T. extra virgin olive oil
  • 3-4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 large leek, diced
  • 4 carrots, peeled and diced
  • 1 jalapeno pepper, diced
  • Sea salt and pepper, to taste
  • 2 bay leaves
  • 2 t. dried parsley
  • 2 t. dried oregano
  • ½ t. cayenne pepper
  • 4 c. organic chicken stock
  • 3” Parmesan cheese rind
  • 2 c. water
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 2 c. cooked turkey, shredded
  • 2 c. baby spinach, coarsely chopped
Optional Garnish
  • Freshly shaved Parmesan cheese
  • Fresh parsley, chopped

Instructions
  1. Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeno. Cook, stirring occasionally, until vegetables are soft and develop a bit of color, approximately 6 - 8 minutes. Season with salt and black pepper, to taste.
  2. Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.
  3. Add chicken stock, Parmesan rind, water, and cannellini beans to the pot. Increase heat to high and bring the soup to a rolling boil. Once it boils, reduce heat to medium low and simmer, uncovered, for 20-25 minutes.
  4. Add shredded turkey and spinach to the pot and cook for another 3-5 minutes, or until the spinach wilts and the turkey is heated through. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired. Serve immediately with some shaved Parmesan cheese. Enjoy!
Recipe Source:carrieelle.com