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
How to Make It
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.
I had my reservations, since the recipe looked too easy and I'd never cooked with butternut squash, but it was fabulous.
I'm not a fan of pre-cooked chicken, so I cooked my chicken in the broth until done, then sautéed the veggies and added them to the chicken and broth. Came out beautifully...simple, but the flavors came together well.
As part of a challenge using one chicken to create 4 economical meals, each serving 4 people, I used this as Meal #2. I used my own chicken stock and prepared my own beans. I must say, this is a very flavorful, incredible soup! Perfect as written! I prep and chop vegetables one day a week, for the whole week, so assembling this recipe was a cinch. Definitely company worthy. So glad I found this recipe.
Good soup. I was a bit skeptical of the butternut squash, but it was really good in the soup (my husband even liked it!). Other than cooking the bacon, this comes together quickly and easily. I might suggest bacon bits of some sort to avoid dirtying a pan for two strips of bacon.
I made this pretty much true to the recipe. I'm out of vegetable stock, so I used all chicken stock. The way the recipe is written is confusing, so I sauteed all of the vegetables together. ("Add onion & next 4 ingredients through garlic." But the garlic is listed before the onion.???) I used chard from the garden instead of spinach, and dark meat instead of white. Left off the bacon & cheese to compensate in terms of fat. Salt is essential, especially if your stock has no sodium. Very tasty and makes over 3 1/2 Qts. Served with homemade crusty bread & salad.
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