Chicken and Artichoke Soup

Ingredients

• 3 tablespoons olive oil

• 3 cups yellow onions, chopped

• 4 garlic cloves, chopped

• 1/2 cup white wine

• 2 14-ounce cans of artichoke hearts, drained and quartered

• 1/4 cup sun dried tomatoes, chopped

• 1 28-ounce can crushed tomatoes

• 1 28-ounce can whole peeled tomatoes in puree

• 1/2 teaspoon pepper

• 1 teaspoon salt

• 1 teaspoon oregano, dried

• 6 cups chicken broth

• 1 cup beef broth

• 2 15-ounce cans of cannellini beans, drained

• 3 bone-in chicken breasts, cooked and shredded

• About 20 basil leaves, chopped

• Dash of red pepper flakes

• Parmesan cheese, grated

Directions

1. In a large pot, heat the olive oil and add the onions.

2. Sauté for about 10 minutes.

3. Add the garlic and cook for about 1 minute.

4. Add the wine and cook for an additional 2 – 3 minutes.

5. Add the artichoke hearts, the three types of tomatoes, pepper, salt, oregano, and both broths.

6. Bring to a boil then reduce heat and simmer for 10 minutes.

7. Add the cannellini beans, chicken, basil, and red pepper flakes to taste. Simmer for an additional 10 minutes.

8. Serve with a sprinkle of Parmesan cheese on top.