The Pioneer Woman Tasty Kitchen
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Three Bean Chicken Andouille Soup

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Level: Easy

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Description

Cannelli Beans, Kidney Beans, Garbanzo Beans, Roasted Chicken, and Andouille make this rustic hearty, style soup come together with a little kick of spice. Serve it up with a crusty bread like ciabatta.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1  Medium Onion, Chopped
  • 1 clove Garlic, Chopped
  • 2  Carrots, Peeled And Chopped
  • 2 stalks Celery, Chopped
  • 2 Tablespoons Fresh Oregano, Chopped
  • 1  Bay Leaf
  • ¼ teaspoons Black Pepper
  • 1 package Andouille Sausage (6 Links), Sliced
  • 1 cup Water
  • 1 cup White Wine
  • 1-½ quart Low Sodium Chicken Stock
  • 1 whole Small Rotisserie Chicken, Skin Removed And Meat Shredded Off The Bone
  • 15 ounces, weight Can Organic White Beans, Rinsed And Drained
  • 15 ounces, weight Can Organic Kidney Beans, Rinsed And Drained
  • 15 ounces, weight Can Organic Garbanzo Beans, Rinsed And Drained
  • 2 Tablespoons Fresh Parsley, Chopped
  • ½ teaspoons Salt, Or To Taste

Preparation

In a large Dutch oven heat olive oil over medium high heat. Add onion, garlic, carrots, celery, oregano, bay leaf and pepper to pan and cook for 5 minutes, stirring constantly. Add sausage and saute for 2 minutes. Stir in water, wine and stock, scraping pan to loosen browned bits. Bring to a boil. Add chicken, beans, parsley and salt. Turn heat to low and simmer for an hour.

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