Spring Vegetable Soup with Chicken and White Beans | Heather Carey

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