Tuesday, September 16, 2008
I saw a new soup recipe in the back of Fitness magazine yesterday, and decided to try it out tonight.
It is awesome, totally healthy, and only takes about 8 minutes from ingredients to sitting at the table, which in my book, makes it a winner!
Chicken and White Bean Soup with Spinach & Parmesan
3 x 14 ounce cans low-sodium chicken broth
1.5 cups plus 3 tablespoons tomato-and-basil pasta sauce
1 15 ounce can cannellini beans, rinsed and drained
3/4 tsp. crushed red pepper
3 boneless, skinless chicken breasts sliced thin
salt and pepper
6 ounces pre-washed baby spinach
1/2 cup chopped fresh basil
3/4 c grated Parmigiano-Reggiano cheese
In a Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer. Turn heat to low.
Season chicken breasts with salt and pepper; add to broth. Gently poach chicken stirring occasionally, for about 2 minutes. (The broth should barely simmer.)
Stir in baby spinach. Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more. Stir in basil; season with salt and pepper to taste.
Ladle soup into bowls; and top with fresh grated cheese.
4 HUGE servings (more like 6-8, at our house).
Nutrition facts per (assuming 4) serving:
43 g protein
36 g carbohydrate
10 g fat (3 g saturated)
10 g fiber
~Courtney posted at 9:21:23 PM