Tuscan Chicken, Bean and Spinach Soup

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"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

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Nutritional Information

Amount per serving
  • Calories: 401
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.2g
  • Fat: 10.7g
  • Protein: 31.2g
  • Carbohydrate: 41.7g
  • Fiber: 9.6g
  • Cholesterol: 69mg
  • Iron: 6mg
  • Sodium: 743mg
  • Calcium: 284mg


  • 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


  1. 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.
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