STREAMING NOW: Simply Nigella

Chicken & White Bean Soup With Spinach & Parmesan

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a