Gypsy Soul

I found these vintage gems...

This is a gypsy caravan. I want one. and I will just explore.

I plan on making this soup. Its vegetable chicken. looks delish.

This soup looks amazing! Im making it this week.

Spring Chicken Soup serves 4-6

2 slices of bacon, chopped

1 medium onion, chopped

1 1/2 cup sliced mushrooms, roughly chopped

1/4 teaspoon sea salt

1/2 teaspoon black pepper

3 cloves of garlic, minced

4 cups raw spinach

2 carrots, peeled and chopped

12 asparagus spears, chopped into 1 1/2 inch pieces

2 boneless, skinless chicken breasts, cooked and shredded

1 15-ounce can of cannellini beans, drained and rinsed

6 cups low-sodium chicken stock

1 1/4 cups ditalini pasta (or another short/small pasta)

the zest of half a lime

1/3 cup parmesan or romano cheese, grated

for garnish: fresh cilantro, grated romano cheese, avocado, green onions, fresh baguette slices or croutons

Heat a large saucepan over medium heat and add chopped bacon. Cook under fat is rendered and bacon is crispy, then remove bacon with a slotted spoon and let drain on a paper towel. Add onions and mushrooms to the pot and cook for 5 minutes, stirring occasionally. Add in garlic, carrots and asparagus and cook for 5 minutes more. Add in salt, pepper and spinach and cook for 2-3 minutes.

Add in shredded chicken, beans, and chicken broth. Pour in pasta and bring soup to a simmer. Simmer for 15 minutes, then reduce heat to low. Stir in lime zest and cheese.

Serve hot with additional cheese, avocado, lots of cilantro and green onions. Add a toasted baguette on the side.

Note: feel free to add additional stock/water if desired. This recipe produces a soup with just a little broth; if you prefer more, add an additional 2 cups or so.

I got this recipe from, How Sweet It Is, cant wait to try it!