Creamy Tuscan Bean and Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Simmer white beans, chicken and bacon with cream of celery soup and baby spinach for this hearty, quick, Tuscan-inspired soup. Ingredients:
1 (10.75 ounce) can campbell's® condensed cream of celery soup (regular or 98% fat free) |
2 cups water |
1 (15 ounce) can white kidney beans (cannellini), rinsed and drained |
1 (14.5 ounce) can diced tomatoes, undrained |
2 cups cubed cooked chicken |
1/4 cup bacon bits |
3 ounces fresh baby spinach leaves |
olive oil |
grated parmesan cheese |
Directions:
1. Heat the soup, water, beans, tomatoes, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
2. Stir in the spinach. Cook for 5 minutes or until the spinach is wilted. Serve the soup with a drizzle of oil and sprinkle with the cheese.
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