We all know how much I love soup. And Martha. I found a Martha recipe for 15-Minute White Bean Soup, and planned on making it today. Then I decided to switch it up, and create my own version of the soup. Nick and I loved the flavor- a real step up from basic chicken noodle!

Chicken and White Bean Soup
(adapted from Martha Stewart’s recipe for 15-Minute White Bean Soup)

1-2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, pressed or minced
1 teaspoon dry oregano
1 box chicken broth
2 chicken breast halves
1 can white beans (great northern beans), rinsed and drained
1 bunch/bag of spinach leaves
a squeeze of lemon juice
salt and pepper
parmesan cheese and crusty bread, for serving

In a large pot or Dutch oven, heat olive oil. Add onion, garlic and oregano and saute until soft, about 3 minutes. Add 2 cups water, broth, chicken breast and beans to the pot. Cover and simmer for about 10-15 minutes, or until chicken breast is cooked through. Remove chicken and let cool; shred with a fork and return to the pot. For a thicker consistency, mash beans lightly in the pot. Add spinach and squeeze of lemon. Stir until spinach is just wilted. Season with salt and pepper to taste. Spoon into bowls and top with parmesan cheese. Serve with crusty bread.