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Chicken & White Bean Soup With Spinach & Parmesan

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“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
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
  2. Turn heat to low.
  3. Season chicken breasts with salt and pepper; add to broth.
  4. Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
  5. Stir in baby spinach.
  6. Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
  7. Stir in basil; season with salt and pepper to taste.
  8. Ladle soup into bowls and top with grated cheese.

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