Cannellini Chicken Soup

This is another yummy recipe from "The Everything Meals for a Month Cookbook" which is the best freezer cookbook I've found so far.

Cannellini beans are white kidney beans. I used them this time but they're a bit pricey so in the future I'll try Great Northern or Navy beans. Also, as I was adding the Cannellini beans to recipes I noticed that they seem to be a bit more delicate than some other beans which may not be in their favor...

Cannellini Chicken Soup

1 C shredded chicken breast (or cooked, cubed)

1 tsp onion powder

3 cloves garlic, minced

3 Tbsp olive oil

1 Tbsp butter

3 carrots, sliced

4 C chicken broth

1 tsp salt

1/8 tsp white pepper

1/2 tsp marjoram

2 (16 oz) cans cannellini beans

1/2 C shredded Parmesan cheese

In large saucepan, cook chicken, onion powder, and garlic in olive oil and butter for 2 minutes. Add carrots; cook and stir 4-5 minutes. Add broth, salt, pepper, and marjoram and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.

Cool completely. Drain and rinse beans and stir into chilled soup. Pour into gallon size zip-top freezer bag. Attach a small bag with Parmesan cheese. Label and freeze.

To Serve: Thaw. Pour into large saucepan or stockpot and simmer for 10-15 minutes, until heated through. Serve topped with Parmesan cheese.

From: The Everything Meals for a Month Cookbook