Chicken & White Bean Soup With Spinach & Parmesan
"This recipe, published in Fitness magazine, is from Rocco Dispirito, a chef and cookbook author and a Fitness magazine advisory board member. He has a cooking show, Rocco Gets Real, which will air on A&E in October 2008. He states that to make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together - and serve."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 (1190.67 g) can low sodium chicken broth
- 354.88 ml tomato and basil pasta sauce, plus
- 44.37 ml tomato and basil pasta sauce
- 425.24 g can cannellini beans, rinsed and drained
- 3.69 ml crushed red pepper flakes
- 3 boneless skinless chicken breasts, sliced thin
- salt
- pepper
- 170.09 g Baby Spinach, prewashed
- 118.29 ml chopped fresh basil
- 177.44 ml parmigiano-reggiano cheese, grated
directions
- In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
- Turn heat to low.
- Season chicken breasts with salt and pepper; add to broth.
- Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
- Stir in baby spinach.
- Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
- Stir in basil; season with salt and pepper to taste.
- Ladle soup into bowls and top with grated cheese.
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Reviews
-
Love this recipe! I add 4 cans of broth and a 24 oz jar of pasta sauce and sometimes another can of beans. Tonight I threw in a few carrots, but it is wonderful just as written. Can't wait for dinner! Thanks so much for the simple delicious soup recipe! -
We loved this easy to make soup Lainey. It was delicious and very flavorful as well as good for you. I loved that you make this dish with ingredients found in most cupboards. My dh & I love beans so next time will add an additional can. (personal preference only) Thank you so much for sharing a soup recipe that i will make again. :) -
This was quick and easy for tonight's dinner. I broiled a chicken earlier this week so I used that for the meat. I also had made marinara sauce for my lasagne on Sunday night as well so I used that for the basil pasta sauce. This is the perfect clean out the fridge type of recipe for me. My family all enjoyed it and let me know that they thought it was flavorful and worthy of a repeat. -
I shouldn't rate this as I modified it significantly but it was still great! I imagine it's fantastic made as stated too. I didn't have chicken so I used three strips of bacon that I fried and crumbled into the soup (could use more). I used almost 12 ounces of spinach and two cans of beans. I used about a tablespoon Penzey's Spices "Pasta Sprinkle" instead of basil. Threw in some fresh ground pepper, kosher salt and grated parmesan cheese right into the soup, not as a garnish at the end. My daughter and I enjoyed it! Thanks for posting and allowing me the liberty of modifying! -
We loved this one as well! Really yummy and even the kids enjoyed it (minus picking out the spinach!) Hubby loved it. Next time I will add 2 cans of white beans and will dice up the chicken a bit smaller so it's easier for the kids to eat. Will be adding to our rotation! Thanks!
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
