Spinach Bean Soup with Chicken Skewers

Name: Spinach Bean Soup with Chicken Skewers
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: ½ Green onion (~ 0.6 oz); 3.5 oz Spinach; ¾ cup Cannellini beans, canned; 2 tsp Soy sauce, light; 2 cups Vegetable broth; 5.3 oz Chicken breast; 1 Egg (~ 1.9 oz); 1 tsp Canola oil; 1 pinch of Nutmeg, ground; Salt; Black pepper

Enjoy our recipe Spinach Bean Soup with Chicken Skewers by feastr. Ideal to lose weight. High Protein, quick, and very tasty.

Nutritional information:

Calories	2313 kJ (552 kcal)
Protein	65 g
Fat	13 g
Carbohydrates	37 g
Fiber	9 g

Utensils:

pot, plate, non-stick frying pan, Deep Plate, cooking spoon, can opener, fork, chef's knife, Wooden Skewers, cutting board

Recipe instructions:

1

Heat the vegetable broth in a pot over high heat until it starts to boil.

2 cups Vegetable broth

2

Add the beans and let simmer for 2 minutes.

¾ cup Cannellini beans, canned

3

Whisk the egg in a bowl and season with pepper.

1 Egg (~ 1.9 oz)
Black pepper

4

Add the spinach into the pot and let simmer. When the spinach starts to wilt, add the egg mixture and let simmer, stirring constantly until the egg mixture begins to set.

3.5 oz Spinach

5

Cut the chicken breast into bite-size pieces. If you want you can thread them on wooden skewers.

5.3 oz Chicken breast

6

Heat the canola oil in a non-stick frying pan over high heat. Fry the chicken until golden brown. Turn the heat to medium and keep frying until cooked through. Season with salt and pepper and set aside.