Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light March 2009

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Recipe Summary

Yield:
6 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

401 calories; saturated fat 4.1g; mono fat 3.7g; poly fat 1.2g; fat 10.7g; protein 31.2g; carbohydrates 41.7g; fiber 9.6g; cholesterol 69mg; iron 6mg; sodium 743mg; calcium 284mg.
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