Spring Vegetable Soup with Chicken and White Beans
Create a delicious Spring Vegetable Soup with chicken and white beans using fresh ingredients and pantry staples.
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Cooking tools:
- Microplane
- Stockpot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Wooden spoon
- Spoon
- Stove
- Oven
Ingredients
- 2 tablespoons extra virgin olive oil
- salt and ground pepper
- 1 large yellow onion, diced
- 3 large carrots, peeled and diced
- 3 celery stalks, diced
- 2 bunches green beans, ends cut off and cut in half
- 1 red pepper, diced
- 1 pack chicken breasts, diced
- 1 8-ounce pack mushrooms, stems removed and sliced
- 1 32-ounce can diced tomatoes
- 6 cups homemade or low sodium chicken stock (learn how to make it HERE)
- 1 15-ounce can white beans, drained and rinsed well
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh basil, chopped
- 1 lemon, zest and juice
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