Easy bean, chicken, pasta and spinach soup

It’s always a plus having chicken broth either in your freezer, refrigerator or pantry when wanting to make a quick hearty soup.

I happened to have some homemade broth but not enough to make a full Dutch oven so I added a 32 oz carton of chicken broth to  mine and made this yummy soup for this damp and dreary day.

 This soup can be made either with leftover chicken, rotisserie or it can be made meatless.  It all depends on what you have handy.

I always have broth, beans, pasta and some veggies handy.  This time the veggie was spinach but kale or escarole is also really great to make a full body soup. 

Here's my recipe.. Enjoy!

4 cups chicken broth
1 to 2 cans northern beans rinsed and drained
2 cups diced or shredded cooked chicken
1 1/2 cup spinach, kale or escarole broken in pieces
1 cup acne de Pepe cooked
Pecorino Romano cheese for added flavor

Place soup in a large Dutch oven.
Add beans and chicken . Cook on medium until heated, add spinach and pasta.  The Spinach will cook quickly.  Taste test. Add 2 T grated cheese, a pinch of salt and pepper if necessary. 

Serve and add more cheese if you like.  I think cheese just makes it better....

Enjoy!