This cooked up in about 20 minutes, when I thought I had nothing to cook with. This is a great way to use up any leftover cooked chicken, or even bacon (I had a couple slices left from going out to breakfast earlier). Enjoy!
(I have photos, but they aren't with me right now, so I'll update the post when I can with a picture for you!)
Bowtie, Chicken, & Cannellini Bean Soup
1 T olive oil
3 cloves garlic, minced or pressed
½ red onion, diced finely
¼ - ½ tsp red pepper flakes
½ tsp dried or 1 T fresh Basil
¼ tsp dried oregano
4 cups good quality chicken broth
2 cups water
Salt & fresh ground pepper to taste
8 oz Bowtie pasta
1 can cannelloni beans, rinsed & drained
2 slices cooked bacon, crumbled or minced
1 cup cooked chicken, chopped
1 cup frozen spinach
½ cup whipping cream
1. Heat olive oil over medium high heat. Add garlic, cook 1 minute or until fragrance (careful not to burn). Add onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Add red pepper flakes, basil, and orgegano; cook, stirring, about 30 seconds.
3. Add chicken broth and next 6 ingredients (through chicken), bring to a boil. Reduce heat and simmer until pasta is al dente, about 8 minutes.
4. Stir in spinach and whipping cream, until heated through (do not boil). Adjust seasonings, if necessary, the serve in heated bowls with garlic bread. Yum!
