I roasted the peppers first by placing the whole peppers on a gas burner and charring each side. Once charred, I sliced the peppers into 3 big pieces and peeled the charred skin off. Then chop the peppers. You could opt to skip this step and let the peppers cook in the stock with the carrots.

Heat the olive oil in a soup pot over medium heat. Add the mushrooms, and season with salt and pepper. Sauté the mushrooms for 3 minutes, stirring frequently.

Pour the stock over the mushroom, increase the heat to high, and bring the stock to a simmer. Add any leftover gravy to the stock. Once the stock is simmering, reduce the heat to low to keep at a slow but steady simmer. Then add the carrots and let cook for 10 minutes, until soft.

Tear or chop the spinach into smaller pieces. Drain and rinse the beans.

Once the carrots are soft, add the spinach, beans, and chicken, return to a simmer. Let simmer for 5 minutes, and serve. I usually freeze half of the soup for later.