Submitted by: Hilary Messick
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 4
This makes a great broth to dunk a slice of sprouted grain bread in!
12 oz. chicken tenders
3 clove garlic
1 c. spinach
15 oz. great northern beans
1 lemon
2 tbsp. coconut oil
32 oz. vegetable broth
Heat coconut oil in a pan and add chicken (cut into bite-sized pieces). Cook until it has about 2 more minutes left and add the minced garlic. Cook for 2 more minutes (you don't want to burn the garlic by cooking it too long). Brown until tender/chicken is cooked. Add broth and beans and heat through. Add spinach until it wilts, then remove from heat. Squeeze an entire lemon into the soup, then serve.
*Escarole or kale could also be used in place of spinach.
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