CHICKEN MINESTRONE VERDE
Serves four

Ingredients:
8 - 10 chicken tenderloins, cut into approx. ¼ x 1 inch slices
2 TBL extra virgin olive oil
2 oz. spicy Italian sausage
½ cup diced onion
1 tsp finely minced fresh garlic
½ cup diced celery
2 bay leaves
¼ tsp dry oregano leaves
4 cup chicken broth (low sodium or fresh)
½ cup diced zucchini
½ cup frozen green beans
½ cup baby lima beans
½ cup frozen peas
¼ cup frozen spinach (measured when thawed and the excess water is squeezed out)
2 TBL chopped fresh basil
½ tsp kosher salt
Pinch ground black pepper
2 TBL grated parmesan cheese
Additional fresh basil and parmesan to garnish (optional)

Directions:
Heat the olive oil in a large, deep saucepan over medium heat. Add sausage, stirring to cook and breaking it up into smaller pieces, about 3 - 4 minutes. Add onion, garlic, celery, bay leaves and oregano. Stir, cooking until vegetables are translucent but not browned, about 2 - 3 minutes. Add chicken broth and bring to a simmer. Add the spinach, green beans, peas, lima beans and zucchini. Bring back to a simmer and cook for approximately 1 minute to warm the vegetables. Add the chicken; stir. Simmer gently until chicken is cooked, about 1-2 minutes. Stir in chopped basil, salt, pepper and parmesan. Remove bay leaves. Ladle soup into bowls. Garnish with additional basil and parmesan if desired.

Nutritional Information:
Per Serving: 279 calories; 15 g fat; 4 g saturated fat; 14 g carbohydrate; 4 g fiber