7 to 8 c. reduced-sodium broth or stock, vegetable or chicken
1 can (15 ounce) cannellini beans, rinsed and drained
3 c. cooked, shredded white meat chicken
3 c. fresh kale or spinach leaves, roughly chopped
1 tbsp. fresh parsley, finely chopped
2 c. cooked orzo or small pasta, preferably whole grain
Liberally coat a Dutch oven or large heavy bottom pot with olive oil spray and warm over medium heat. Add the onions, celery, and carrots sauté until soft, about 5 to 6 minutes. Add the mushrooms and bell peppers. Cook another 2 to 3 minutes until mushrooms start to release some of their liquid. Add tomato paste and stir until vegetables are evenly coated.
Add the Dash Garlic & Herb seasoning, white beans, chicken broth, and cooked chicken. Stir to combine. Bring to boil, then reduce heat and simmer uncovered for about 15 minutes, or until the vegetables are tender.
Add the kale or spinach, stir, then simmer for another 5 minutes, or until kale/spinach is soft. Finish soup with fresh parsley (or other preferred fresh herbs) before serving.
Optional: Add your cooked/drained pasta to the finished soup at the end with your greens. Add more Dash salt-free seasoning to taste.