MRC Minestra (Beans and Greens)

7 oz. boneless skinless chicken breasts, chopped into ½ pieces
1 tsp. olive oil
1 tsp. onion powder
1 tsp. garlic powder
Sea salt and black pepper
3 cups low sodium, fat free chicken broth mixed with
MRC Chicken Broth HNS (I used this to help thicken the soup)
1 lbs. fresh spinach (you could use excarole or kale too)
1/4 cup cooked pinto beans

In a deep, heavy skillet over moderate heat, sauté chicken in olive oil until cooked through. Add the spinach and wilt down for three to four minutes. Add chicken stock, scraping up the bits from the bottom of the pan. Add garlic powder, onion powder, salt, and pepper to taste. Add beans and cook over medium heat until greens are tender about 12 minutes. Grate a small amount of parmesan cheese over soup to serve.

snflrgrl1962: 3 Fat Chicks