Nicole Monturo’s Vegetable, Rice & Chicken Soup

nicole monturo soupIngredients:

  • ¼ cup dried navy beans
  • 1 tbsp. olive oil
  • 2 lbs. chicken – cut into pieces
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ cup chopped yellow onion
  • ¼ to ½ cup chopped carrots
  • ¼ to ½ cup chopped celery
  • 1 tbsp. minced garlic
  • ¼ to ½ cup chopped zucchini
  • ¼ to ½ cup chopped yellow squash
  • 1 qt. low-sodium chicken broth
  • 1 bay leaf
  • ⅛ tsp. cayenne
  • ⅓ cup uncooked long-grain white rice
  • ½ to 1 cup torn spinach leaves
  • Parsley and thyme


  1. THE NIGHT BEFORE: Place beans in a bowl and add enough water to cover by two inches. Soak for 8 hours, then drain.
  2. Heat a small amount of oil over medium-high heat in a large, heavy pot.
  3. Cook the chicken in batches, seasoning with salt and pepper and turning once until browned evenly (approx. 10 min.).
  4. Transfer chicken to plate and pour off all but two tablespoons of fat from the pot.
  5. Add onions, carrots, and celery. Cook until softened (approx. 3 min.) while stirring often.
  6. Add garlic and stir until fragrant (approx. 1 min.).
  7. Stir in zucchini and squash and cook for another minute.
  8. Add stock, trained beans, parsley, bay leaf, and cayenne.
  9. Add the chicken back into the pot and bring to a boil.
  10. Reduce heat to medium low and simmer the soup until the beans are almost tender (approx. 1 hour).
  11. Add rice, thyme, parsley, and spinach and simmer until the rice and beans are tender (approx. 15 min.).
  12. Discard bay leaf and serve!