Chicken and White Bean Soup

Name: Chicken and White Bean Soup
Yield: 8
Ingredients: 1 tablespoon of olive oil; 1 onion cut into cubes; 1 1/2 liters of vegetable broth; 1 sprig of rosemary; 200 grams of potato cut into cubes; 1 stalk of garlic-poró cut into slices; 1 medium carrot cut into cubes; 200 grams of chicken breast cut into cubes; Salt and pepper to taste; 1 can of cornmeal drained; 2 cups (chá) of cooked white beans; 1 tablespoon of chopped fresh cilantro

1
1 tablespoon of olive oil
2
1 onion cut into cubes
3
1 1/2 liters of vegetable broth
4
1 sprig of rosemary
5
200 grams of potato cut into cubes
6
1 stalk of garlic-poró cut into slices
7
1 medium carrot cut into cubes
8
200 grams of chicken breast cut into cubes
9
Salt and pepper to taste
10
1 can of cornmeal drained
11
2 cups (chá) of cooked white beans
12
1 tablespoon of chopped fresh cilantro

Ingredients

1
1 tablespoon of olive oil
2
1 onion cut into cubes
3
1 1/2 liters of vegetable broth
4
1 sprig of rosemary
5
200 grams of potato cut into cubes
6
1 stalk of garlic-poró cut into slices
7
1 medium carrot cut into cubes
8
200 grams of chicken breast cut into cubes
9
Salt and pepper to taste
10
1 can of cornmeal drained
11
2 cups (chá) of cooked white beans
12
1 tablespoon of chopped fresh cilantro

Directions

1
Heat the olive oil in a pot and sauté the onion until golden brown
2
Add the vegetable broth, rosemary, and potato
3
Bring to a boil and cook until the potato is tender
4
Use a slotted spoon to remove the potato and mash with a fork. Reserve
5
In the same pot, add the garlic-poró, carrot, chicken breast, potato, salt, and pepper
6
Simmer for 10 minutes
7
Add the cornmeal and white beans
8
Simmer for an additional 15 minutes
9
Transfer the soup to a serving bowl and sprinkle with cilantro
10
Serve hot.