“You can make this a vegan dish by simply substituting the chicken breasts with a meat-substitute (I like Quorn brand), and substitute the chicken broth for vegetable broth.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onions, garlic, parsley, and olive oil over medium heat.
  2. Add cabbage and cook until softened.
  3. Transfer to a soup pot. Add green beans, celery, navy beans, tomatoes, zucchini, broth, and chicken.
  4. Simmer 30 minutes over low heat, covered.
  5. Add spinach and cook over low heat for 1 minute.
  6. Ladle into bowls and top each with 1 T. pesto (if desired).

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