Tuscan Chicken, Bean and Spinach Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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First Runner Up: Cooking Light Market Basket Challenge Ingredients:
1 tablespoon olive oil |
1 tablespoon unsalted butter |
2 garlic cloves, minced |
1 cup cup chopped carrot (about 3 medium) |
1 medium onion, chopped |
1 1/2 cups sliced mushrooms (about 6 ounces) |
2 cups chopped peeled butternut squash (about 1 3/4 pounds) |
2 (15-ounce) cans cannellini beans, rinsed and drained |
4 cups fat-free, less-sodium chicken broth |
2 cups organic vegetable broth (such as emeril's brand) |
1 tablespoon italian seasoning |
3 cups cups shredded, cooked chicken breast |
2 slices applewood-smoked bacon, cooked and crumbled |
10 ounces fresh spinach |
1/2 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) grated fresh parmigiano-reggiano cheese |
Directions:
1. 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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