Soup is all year round food for me ! Give me a soup and salad and I can eat my way through the summer. This soup is a family favorite which I make at least once / week just because it’s so easy, the family loves it and its super healthy. Chicken chunks cooked with veggies, beans and fresh spinach! Spike it with some coconut oil and you have a delicately flavored coconut chicken soup brimming with flavor and fiber. I use canellini beans for this soup because they are mildly flavored and take on the flavor of the soup. Chickpeas make a good substitute. I used canned beans, but you can use fresh beans that have been soaked overnight. If using canned, rinse rinse and rinse again. Rinsing takes away excess sodium, and the stuff that produces flatulence. I like to cut down sodium in my soup so I used a salt free ‘Mrs Dash’ which also lends great flavor to the soup. You can use herbs and spices instead of Mrs Dash though! It’s always a good idea to cut down on sodium in cooking. I used fresh carrots, celery and corn but you can use any veggies. Add the spinach in the last 5 minutes of cooking to keep the fresh green color and add a distinct flavor to the soup. Sometimes I also add a little whole grain pasta since the kids love it, plus it also makes it a more complete dish. Serve hot with garlic bread or dinner rolls, a salad and some fruit for a simple but sumptuous meal !
Nutrition wise : This soup packs a powerful punch of protein. It also full of fiber courtesy of the beans and veggies. The coconut oil adds some healthy fat and flavor to the soup!