Chicken and Artichoke Soup

 Ingredients:

Serves 3-4.

•  3 tablespoons extra virgin olive oil

• 3 cups yellow onions, chopped

• 4 garlic cloves, chopped

• 1/2 cup white wine

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

• 1/4 cup sun dried tomatoes, chopped

• One 28-ounce can crushed tomatoes

• One 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

• Two 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

• Parmigiano cheese, grated

 Directions:

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

2. Saute 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.

8. Simmer for an additional 10 minutes.

9. Serve with a sprinkle of Parmigiano cheese on top.