Tuscan bean chicken soup

Chicken Breast, no skin, roasted, 18 ounces
30 baby carrots
Celery, raw, 2 cup, diced
Cannellini Beans - White Kidney Beans 2 cans (any brand without HFCS)
Great Northern Bean, 1 can
Sweet Corn, Canned- No Salt Added, 1 can
Spinach fresh
minced garlic
Petite Cut Diced Tomatoes- No Salt added, 2 cups
Lawry's Seasoned Salt, 1 tsp
Sauzon- dash
Adobo- dash on chicken, t tsp in soup.
Paprika
fresh pepper
Low Sodium Chicken broth- 4 cups
Beef Broth- 1 cup

I use low sodium broths and veggies so I can add and control with my own seasonings. Sauzon and Adobo can be salty, so this keeps it from being over salted.

Put fresh spinach in the bottom of bowls and cover with the hot soup.
Top with parmesean if you like.
To make heartier, add ditalini pasta- like in pasta fagioli.
Sometimes if I have mushroom, fresh green beans,or zucchini on hand I add it to the crock pot. Towards the end when you add the carrots so they aren't overdone.

If you aren't doing "Clean Eating" brown some spinach/chicken sausage and add that in.

Sprinkle Sauzon and Paprika on chicken and pan sear on high just to get a little browned- should NOT cook all the way.
Chop spinach and carrots.
Rinse any beans with water so the "gel" from cans is gone.
While chicken, is browning put all other ingredients but Spinach and carrots into crock pot
grind in some fresh black pepper
sprinkle in desired amount of adobo

set on high for 3 hours
then set to warm or low for 3 hours. You can leave this on low for up to 6 hours if desired.

Add carrots and any other fresh veggies (zucchini, mushrooms) about during the 3rd hour. This is your preference as to how crisp you want those veggies to stay.

Serving Size: 18 1.5 cup bowls