Cost: $6.00

6 servings, $1.00 per serving

Ingredients:

• 2 tablespoons canola oil
• 12 ounces chicken
• 2 cloves garlic, minced
• 1 cup vegetable broth (frozen from week 1)
  • Can substitute 1 cup water, 1/2 teaspoon salt
• 2 cans diced tomatoes (with Italian seasoning)
• 6 ounces frozen spinach
• 3 carrots, peeled and sliced
• 1 teaspoon Italian seasoning
• 2 cans cannellini beans
• 2 teaspoons lime juice
• 2 tablespoons Parmesan cheese (garnish)

Directions:

1. In a large saucepan, heat 1 tablespoon of canola oil to medium heat. Add chicken an cook until no longer pink. Remove chicken and set aside.
2. Heat another tablespoon of oil. Cook minced garlic 1 minute
3. Stir in tomatoes, broth, spinach, carrots, Italian seasoning bring to a boil. Reduce heat, cover and simmer for 15 minutes.
4. Stir in beans, chicken, lime juice, return to boiling. Simmer for 10 minutes.
5. Set half of soup aside for freezing.
6. Serve soup with cheese on top (Parmesan or cheddar)