Chicken & White Bean Soup With Spinach & Parmesan

By Lainey6605 on September 17, 2008

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Ingredients

    1. 3 (14 ounce) cans low sodium chicken broth
    2. 1 1/2 cups tomato and basil pasta sauce, plus
    3. 3 tablespoons tomato and basil pasta sauce
    4. 1 (15 ounce) cans cannellini beans, rinsed and drained
    5. 3/4 teaspoon crushed red pepper flakes
    6. 3 boneless skinless chicken breasts, sliced thin
    7. salt
    8. pepper
    9. 6 ounces baby spinach, prewashed
    10. 1/2 cup chopped fresh basil
    11. 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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