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Tuscan Chicken Soup

Oxmoor House

Yield 4 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese)
This recipe uses many common pantry and refrigerator staples. All you have to pick up at the supermarket is fresh spinach and chicken thighs.

Ingredients

  • 1 cup chopped onion
  • 2 tablespoons tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth
  • 1 (7-ounce) bottle roasted red bell peppers, rinsed, drained, and cut into 1/2-inch pieces
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 1/2 teaspoon chopped fresh rosemary
  • 1 (6-ounce) package fresh baby spinach
  • 8 teaspoons grated fresh Parmesan cheese

Nutrition Information

  • calories 246
  • caloriesfromfat 0.0 %
  • fat 5.6 g
  • satfat 1.8 g
  • monofat 1.7 g
  • polyfat 1.2 g
  • protein 30 g
  • carbohydrate 18 g
  • fiber 5.1 g
  • cholesterol 97 mg
  • iron 3.9 mg
  • sodium 667 mg
  • calcium 137 mg

How to Make It

  1. Combine first 9 ingredients in an electric slow cooker. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 3 hours. Stir in rosemary and spinach; cover and cook on LOW for 10 minutes.

  2. Ladle soup into bowls; top each serving with cheese.

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