Chicken, White Bean and Tomato Soup

Instructions

1. 1

   Finely dice the onion, mince the garlic and cut the chicken breast into bite-size pieces. Drain and rinse the beans, then measure 480 g; this is approximately two 400 g cans.

2. 2

   Put the onion, garlic, olive oil and 45 ml of the measured broth into a roomy 4-liter microwave-safe casserole. Cover with a microwave-safe vented lid. Using a 1000-watt microwave on HIGH (100% power), cook for 2 minutes, stir, then cook for another 2 minutes.

3. 3

   Carefully uncover, directing steam away from your face. Add the chicken breast pieces, beans, tomatoes with their juice, remaining 705 ml broth, frozen spinach, oregano, salt and pepper. Stir and replace the vented lid.

4. 4

   Microwave on HIGH for 8 minutes. Carefully stir thoroughly from the bottom and edges toward the center, breaking apart the spinach, and rotate the casserole a half-turn. Cover and microwave on HIGH for another 8 minutes, then stir and rotate again.

5. 5

   Cover and microwave on HIGH for another 4 minutes, stirring after 2 minutes. Use a food thermometer to check the stirred soup and several chicken pieces: all must reach at least 165°F/74°C. If needed, continue covered on HIGH in 1-minute intervals, stirring and checking after each interval.

6. 6

   Let the soup stand covered for 3 minutes, then stir. Divide between four bowls and serve each portion with 40 g of the ready-to-eat bread.