Soak 1 bag of dried white pinto beans over night or buy 2- 12 oz cans

Make or buy 8 to 12 cups of low sodium chicken stock

Shred about 1/2 lb or more of the chicken you made the stock with or cook and shred 2 chicken breasts

In a large pot saute 1 large yellow or white onion, diced small -1/4 inch

Also saute 1/2 green and 1/2 red bell pepper and 1 carrot diced to the same size as the onion

Saute until soft – about 5 minutes

Add the chicken stock and bring to a boil

Cook the beans at a soft boil until they are almost tender – about 45-60 minutes

While the beans are cooking in the broth, cube the Italian bread into 1/2 inch crouton size chunks

Lightly toss the croutons in a large bowl with 2 T olive oil and 1/4 t of oregano and 1/4 t of thyme salt and pepper to taste

Pour the croutons on a sheet pan and toast in the oven until brown and crunchy, turning once or twice to brown all sides – don’t burn them Darlene.

Clean, dry and chop into 1 inch squares, 3 cups of fresh spinach

When the beans are almost soft enough to eat add the spinach

Cook another 20 minutes

Then add 1/2 cup grated Parmesan cheese and all of the chicken

Cook another 20 minutes