Chicken with Vegetables and Beans Soup- Low Fat | Just A Pinch Recipes

Ingredients

• 2 1/2 cup(s) sliced carrots
• 1 can(s) (15 ounce) garbanzo beans or kidney beans, rinsed and drained
• 1 medium fennel bulb, trimmed and cut into 1/4-inch slices, or 1 1/2 cups sliced celery
• 1 large onion, chopped
• 1 pound(s) skinless, boneless chicken breast halves
• 1 teaspoon(s) dried marjoram, crushed
• 1 teaspoon(s) dried thyme, crushed
• 1/4 teaspoon(s) freshly ground black pepper
• 1 can(s) (14 ounces) reduced-sodium chicken broth
• 2 cup(s) water
• 1 cup(s) fresh spinach, chopped