Chicken & White Bean Soup With Spinach & Parmesan

READY IN: 30mins
Recipe by Lainey39

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.

Top Review by Deb from Ca

Love this recipe! I add 4 cans of broth and a 24 oz jar of pasta sauce and sometimes another can of beans. Tonight I threw in a few carrots, but it is wonderful just as written. Can't wait for dinner! Thanks so much for the simple delicious soup recipe!

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a