Wessel Best Recipes

from Beth and Karen B.

Saute:
1 yellow onion, minced
3 garlic cloves, minced
1 green pepper, chopped (or yellow or red, but you already will have red tomotoes)
2 TBS olive oil

Add:
2 tsp Italian seasoning
14 oz can chopped tomatoes (with Italian herbs is fine)
1 15 oz can great northern beans, rinsed
1 6.5 oz jar artichoke hearts (I’ve used both various kinds, all work, more is good, too)
1 49 oz can of chicken broth,
as much chicken as you like

Add just before serving:
2 c chopped spinach (recipe says fresh–I’ve used frozen and it’s good)

I usually boil chicken and use the meat and the stock.This can be really easy. Boiling and deboning chicken complicate it a bit. I like to add the green pepper late enough to preserve its color.