Chicken & White Bean Soup With Spinach & Parmesan |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe, published in Fitness magazine, is from Rocco Dispirito, a chef and cookbook author and a Fitness magazine advisory board member. He has a cooking show, Rocco Gets Real, which will air on A&E in October 2008. He states that to make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together - and serve. Ingredients:
3 (14 ounce) cans low sodium chicken broth |
1 1/2 cups tomato and basil pasta sauce, plus |
3 tablespoons tomato and basil pasta sauce |
1 (15 ounce) can cannellini beans, rinsed and drained |
3/4 teaspoon crushed red pepper flakes |
3 boneless skinless chicken breasts, sliced thin |
salt |
pepper |
6 ounces baby spinach, prewashed |
1/2 cup chopped fresh basil |
3/4 cup parmigiano-reggiano cheese, grated |
Directions:
1. In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
2. Turn heat to low.
3. Season chicken breasts with salt and pepper; add to broth.
4. Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
5. Stir in baby spinach.
6. Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
7. Stir in basil; season with salt and pepper to taste.
8. Ladle soup into bowls and top with grated cheese.
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