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
Heat 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.
Meanwhile, sauté scallopini from frozen in a non stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute. 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.