Alpha-gal friendly Crockpot Tuscan Chicken Soup

This recipe uses many common pantry and refrigerator staples. All you have to pick up at the store is fresh spinach and chicken. Serves 4.

Ingredients

1 large onion, chopped

2 tablespoons tomato paste 

1/4 teaspoon freshly ground black pepper 

1/4 teaspoon salt 

1 (15-ounce) can cannellini or other white beans, rinsed & drained (try low-salt or salt-free beans)

1 (14-ounce) carton low-sodium chicken broth*

1 (7-ounce) bottle roasted red bell peppers*, rinsed, drained, and cut into 1/2-inch pieces

1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces 

3 garlic cloves, minced

1/2 teaspoon chopped fresh rosemary (or ¼ tsp chopped dried)

1 (6-ounce) package fresh baby spinach

4 Tablespoons Nutritional Yeast

*Be sure your chicken broth and roasted peppers do not contain any mammalian ingredients, preservatives or “natural flavors” (unless stated as vegan)

Preparation

1. Combine first 9 ingredients in an electric slow cooker. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 3 hours. Stir in rosemary and spinach; cover and cook on LOW for 10 minutes.

2. Ladle soup into bowls; top each serving with 1 Tbsp nutritional yeast.

Preparation

1. Combine first 9 ingredients in an electric slow cooker. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 3 hours. Stir in rosemary and spinach; cover and cook on LOW for 10 minutes.

2. Ladle soup into bowls; top each serving with 1 Tbsp nutritional yeast.

 Note: You can also easily make this on the stove top. Just sauté the onion for 5-10 minutes in oil over medium heat until softened/lightly browned. Add garlic, tomato paste, pepper and salt until aromatic, then add chicken and and broth. Bring to a light boil, then simmer until chicken is cooked about 15 minutes (check that chicken is no longer pink and/or 165 degrees with a thermometer). Next add beans, spinach and rosemary and continue to simmer until spinach is wilted/beans fully warmed about 5 minutes. Serve with nutritional yeast. 

*Adapted from: Cooking Light