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
Cooking Light MARCH 2009
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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