Mandi’s throw-it-all-together approach to this soup is like a great painting: you know what you need to make it, but it’s up to you to decide how you want it. Remember that kosher meats tend to lean on the salty side, so don’t go overboard in the salt/pepper department.

1 lb Ground Chicken
Olive Oil
1 Medium Onion
1 Green Squash
2 Carrots
1 Large Bell Pepper (I Used Yellow)
A Few Cloves of Garlic
1 Habenero Pepper
1 Serano Pepper
A Mixture of Small Potatoes, Chopped
Handful of Fresh Chopped Spinach (Frozen Is OK, But Drain Liquid If Using Frozen)
White Wine
1 Can of Kidney Beans, Canneloni Beans and Roasted Tomatoes
Chicken Broth
Salt/Pepper
Red Pepper Flakes
Dried basil
Lemon zest and juice

Chop all vegetables to equal size and set aside. Cook chicken and garlic in olive oil. Deglaze pan with broth and add vegetables (except spinach). Boil until vegetables begin to soften. Add canned goods, lemon zest/juice, spices. Finish by tossing in fresh spinach and serve with pareve bread.