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.
Tuscan Chicken, Bean and Spinach Soup
Purduekel Posted: 01/16/10
oldruth Posted: 10/15/09
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.
JennyRen Posted: 09/29/11
I made this soup and love it! I skipped the bacon and cheese and added a bit extra salt. I'll definitely make it again.
LJMoeller Posted: 09/02/13
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.
Satindawl Posted: 02/24/14
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.