Shelly's Recipe

JACK AND THE BEANSTALK SOUP

Category: Soups

1 (26 oz) jar Newman's own Sockarooni Sauce
2 cups water
1 (19 oz) can cannellini beans, undrained
1 (13.75-14.5 oz) can chicken broth
1 cup carrot coins
1 stalk celery, sliced
1/2 tsp ground cinnamon
1 tbsp vegetable oil
1 whole, boneless, skinless chicken breast, cut into 1 inch cubes
1 cups frozen green beans
1 cup fine egg noodles
Garnish: sliced greens and shredded cheddar cheese

In a Dutch oven, mix together first 7 ingredients and bring to a boil over medium high heat. Reduce heat to low, cover and cook for 30 minutes.

Meanwhile, in a skillet, heat oil and cook chicken for 3-5 minutes or until tender and opaque. Add beans and noodles to mixture in Dutch oven over high heat, heat to boiling. Reduce heat to low; cover and simmer for another 5 minutes or until noodles are cooked al dente. Stir in chicken; heat through. Serve in large soup bowls and garnish. Serves 8