Tuscan Chicken Soup

Last night's dinner is today's blog!

As I said last week, when the weather gets cool I start busting out the soups and braised dishes.

This one is a keeper for sure!!

In a dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter.  Add in 2 cloves of minced garlic, 1 cup of chopped carrots, 1 sliced onion, and 1 butternut squash (about 2 cups diced).  Saute for about 3-4 minutes.  Add in 2 cans cannellini beans (rinsed), 6 cups of chicken broth (you could use vegetable broth instead), 2 large chicken breasts, salt & pepper to taste.  Cook this covered for about 1 1/2 hours.  Take out the chicken and shred the breasts and return them to the pot.  Add in 1 bag of baby spinach and let it cook another 3 minutes to wilt the spinach.

Pour in to bowls and serve with fresh grated Parmesan cheese. I'm telling you - this one is really tasty!!!