chick’n & bean stew
- 4 tblspextra virgin olive oil
- 3garlic cloves, minced
- 1 cansan marzano tomatoes, whole (15oz)
- 2 cupsvegetable broth (better than bouillon brand)
- 2 canscannellini beans, rinsed and drained (19 oz)
- 1/2 tspblack pepper
- 1 pkggardein scallopini
- 1 cupbaby arugula
preparationHeat oil in a large thick bottomed pot.
Add minced garlic and cook over medium heat until golden, 1-2 minutes.
Break up tomatoes into ¾”-1” pieces using a whisk and add tomatoes and juice, vegetable broth, beans and pepper to the pot.
Bring to a simmer, simmer soup uncovered for 5 minutes.
Mean while fry the scallopini for 2-3 minutes on each side until golden brown and hot through, place on cutting board and cut into ¼” pieces strips.
In the final minute of cooking add baby arugula, and cut scallopini pieces.
Chef's Tip: Garnish the soup with toasted crustini to give the dish it's finishing touches.