Tuscan Chicken, Bean and Spinach Soup
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Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
1 cup chopped carrots (about 3 medium ones)
1 medium onion, chopped
1 ½ cups chopped mushrooms (about 6 ounces)
2 cups chopped, peeled pumpkin nuts (about 1 3/4 pounds)
2 cans cannellini beans (15 oz each), rinsed and dried
4 cups low-sodium, fat-free chicken stock
2 cups organic vegetable broth (such as Emeril's signature broth)
1 tablespoon italian seasoning
3 cups shredded boiled chicken breast
2 slices of apple-smoked bacon, cooked and crumbled
10 ounces fresh spinach
½ teaspoon freshly ground black pepper
½ cup (2 oz) grated fresh Parmigiano-Reggiano cheese
To make
Runner-up: Easy Market Basket Cooking Contest " Tuscan chicken soup with beans and spinach is a full-fledged dish that contains very little fat, but is rich in fiber and flavor. A truly guilt-free dinner." - Charlene Chambers, Ormond Beach, Florida
Heat the butter in a roasting pan over medium-high heat; add the butter, stirring, until it melts. Add the onion and the next 4 ingredients (via garlic); cook for 3 minutes, stirring frequently. Mash 1/4 cup beans with a fork. Add the beans, broth, and Italian seasoning to the pan; bring to a boil. Reduce the heat and simmer for 10 minutes or until the vegetables are tender, stirring occasionally. Add the chicken; cook for 2 minutes or until completely warmed through. Add the black pepper and spinach, stirring occasionally, until the spinach is wilted (about 3 minutes). Pour approximately 2 cups of soup into each of the 6 bowls; sprinkle each serving with 5 teaspoons of cheese and 11/2 teaspoons of bacon.
Heat the butter in a roasting pan over medium-high heat; add the butter, stirring, until it melts. Add the onion and the next 4 ingredients (via garlic); cook for 3 minutes, stirring frequently. Mash 1/4 cup beans with a fork. Add the beans, broth, and Italian seasoning to the pan; bring to a boil. Reduce the heat and simmer for 10 minutes or until the vegetables are tender, stirring occasionally. Add the chicken; cook for 2 minutes or until completely warmed through. Add the black pepper and spinach, stirring occasionally, until the spinach is wilted (about 3 minutes). Pour approximately 2 cups of soup into each of the 6 bowls; sprinkle each serving with 5 teaspoons of cheese and 11/2 teaspoons of bacon.
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Author:Admin
Published: 11/20/2023 10:18 PM
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