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Three Bean Chicken Andouille Soup
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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