Isn't this cool, crisp weather fabulous? I believe soup suits this weather perfectly. I recently made some that was super easy and very tasty. Thought I would share...
Chicken Florentine Soup
by Cooking Light (small changes by me)
Makes 4-6 Servings
1/2 C Ditalini or Whole Wheat Orzo
1 T EVOO
4 Cloves Garlic
1 Rotisserie Chicken (no skin, meat chopped)
3 C Swanson's FF Low Sodium Chicken Broth
1 C Water
3/4 of a 28 oz Can Diced Tomatoes (W/ Herbs)
1 (6 oz) Pkg Fresh Baby Spinach
2 T Pesto
Black Pepper and Fresh Grated Parm to Taste
Ciabatta
1. Cook pasta
2. While pasta cooks add EVOO and quickly saute garlic in pan. Add chopped chicken, broth and water. Bring to boil. Reduce heat to simmer. Add tomatoes until heated through. Add spinach until wilted. Add cooked pasta and pesto. Season with black pepper and parm to taste. Serve with lightly toasted Ciabatta bread.
Enjoy!
