Tuscan Chicken, Bean and Spinach Soup

Tuscan Chicken, Bean and Spinach Soup Recipe
First Runner Up: Cooking Light Market Basket Challenge

"Tuscan Chicken, Bean and Spinach Soup is a complete meal containing very little fat and loads of fiber and flavor. A truly guilt-free dinner." -- Charlene Chambers, Ormond Beach, FL

Yield:

6 Servings

Recipe from

Cooking Light

Nutritional Information

Calories 401
Satfat 4.1 g
Monofat 3.7 g
Polyfat 1.2 g
Fat 10.7 g
Protein 31.2 g
Carbohydrate 41.7 g
Fiber 9.6 g
Cholesterol 69 mg
Iron 6 mg
Sodium 743 mg
Calcium 284 mg

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
1 cup cup chopped carrot (about 3 medium)
1 medium onion, chopped
1 1/2 cups sliced mushrooms (about 6 ounces)
2 cups chopped peeled butternut squash (about 1 3/4 pounds)
2 (15-ounce) cans cannellini beans, rinsed and drained
4 cups fat-free, less-sodium chicken broth
2 cups organic vegetable broth (such as Emeril's brand)
1 tablespoon Italian seasoning
3 cups cups shredded, cooked chicken breast
2 slices Applewood-smoked bacon, cooked and crumbled
10 ounces fresh spinach
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Preparation

1. Heat oil in a Dutch oven over medium-high heat; add butter, stirring until melted. Add onion and next 4 ingredients (through garlic); cook 3 minutes, stirring frequently. Mash 1/4 cup beans with a fork. Add beans, broths, and Italian seasoning to pan; bring to a boil. Reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 2 minutes or until thoroughly heated. Add black pepper and spinach, stirring occasionally until spinach wilts (about 3 minutes). Ladle about 2 cups soup into each of 6 bowls; top each serving with 5 teaspoons cheese and 11/2 teaspoons bacon.

March 2009
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