Chicken, Orzo & White Bean Soup

1 tablespoon olive oil
1 onion diced

1 bell pepper diced

 8 ounces of cremoni mushrooms sliced in thick slices

4 skinless boneless chicken thighs cut into chunks

1 tablespoon finely minced garlic

1/2 tablespoon fresh rosemary, finely chopped 

1 tablespoon fresh oregano, minced

1 tablespoon of fresh basil, finally minced
1 cup white wine

28 ounce can of San Marzano whole tomatoes (tear apart with your hand as you add to pan)

2 bay leaves

4 cups of chicken stock

2 cups of cannellini beans (previously soaked) or 1 can, drained and rinsed.

1/2 teaspoon of dried orange peel
Parmesan rind (optional)
1 teaspoon salt and 1/2 teaspoon black pepper

1 cup uncooked orzo
3-4 handfuls spinach

Freshly grated Parmesan Cheese

• Heat a dutch oven or deep pan over medium heat. Add oil followed by onions and peppers. Saute 5 minutes.
• Add mushrooms, cook 3 minutes.
• Add the chicken, allow to lightly brown, then add the garlic. Stir to incorporate.
• Sprinkle the rosemary, oregano and basil over top and stir well to incorporate. Saute 2 minutes.
• Deglaze the pan with wine, scrape brown bits from bottom of pan.
• Add the tomatoes,  bay leaves,chicken stock, beans and orange peel. Bring to boil, then lower heat to a simmer. (At this point you can transfer everything to the slow cooker and set on high for 2 -3 hours or low for 6-8 hours.)
• Cook until the beans are softened about 45 - 60 minutes
• 30 minutes before serving, bring to a low boil add, salt, pepper, orzo and spinach, stir, lower heat to simmer.
• (For the slow cooker, raise heat to high and stir in, salt, pepper, orzo and spinach - cook 30 minutes or till orzo is al dente).

To Serve: Grate parmesan over each serving and with your favorite bread.

Recipe notes:  You can use dried herbs in place of fresh just be sure to adjust  quantities as dried herbs are much more potent.