Best 2 Chicken White Bean Spinach Parmesan Soup Recipes

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Introducing a culinary symphony of flavors, textures, and wholesome ingredients, the "Chicken White Bean Spinach Parmesan Soup" invites you on a culinary journey that will tantalize your taste buds and warm your soul. This delectable soup is an embodiment of comfort food, creatively combining succulent chicken, creamy white beans, vibrant spinach, and the nutty, savory goodness of parmesan cheese. Get ready to embark on a culinary adventure that will transform your kitchen into a haven of aromas and delight your family and friends with a soup that promises to become a beloved family tradition.

Let's cook with our recipes!

CHICKEN & WHITE BEAN SOUP WITH SPINACH & PARMESAN



Chicken & White Bean Soup With Spinach & Parmesan image

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.

Provided by CookingONTheSide

Categories     Stocks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 (14 ounce) cans low sodium chicken broth
1 1/2 cups tomato and basil pasta sauce, plus
3 tablespoons tomato and basil pasta sauce
1 (15 ounce) can cannellini beans, rinsed and drained
3/4 teaspoon crushed red pepper flakes
3 boneless skinless chicken breasts, sliced thin
salt
pepper
6 ounces Baby Spinach, prewashed
1/2 cup chopped fresh basil
3/4 cup parmigiano-reggiano cheese, grated

Steps:

  • In 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 grated cheese.

CHICKEN, WHITE BEAN, SPINACH & PARMESAN SOUP



Chicken, White Bean, Spinach & Parmesan Soup image

I had something very similar at a neighbors house and it was so delicious. After getting the recipe I played with it just a little, made some additions and have an even better version of the original. I hope you like it, too! For a quick, throw-it-together soup that is ready in practically no time, this is it.

Provided by Donna Graffagnino

Categories     Bean Soups

Time 45m

Number Of Ingredients 13

3 can(s) 14oz chicken broth, low sodium or homemade stock
1 can(s) 14oz diced tomatoes with liquid
1 can(s) 12oz v-8 juice
1 - 2 can(s) 15oz cannellini beans, rinsed and drained
1 tsp crushed red pepper or to taste
3 boneless, skinless chicken breasts, in 1-inch cubes
1 Tbsp granulated garlic or powder
1 Tbsp granulated onion or powder
1 - 2 can(s) 14.5oz creamed corn
6 oz bag prewashed baby spinach, stems removed, whole or chopped
1/2 c fresh basil, coarsely chopped (1/4 c if dried)
salt & pepper to taste
3/4 c grated parmigiano-reggiano cheese

Steps:

  • 1. Cut raw chicken into cubes and season with salt and pepper. Either brown in a little olive oil, in a Dutch oven, or set aside raw.
  • 2. To Dutch oven add broth, granulated onion & garlic, corn and crushed red pepper; bring to a boil. *If you browned the chicken stir well to get the browned bits and drippings incorporated into the broth. Add chicken then reduce heat to low and simmer for about 5 minutes.
  • 3. Add diced tomatoes, V-8, beans to broth, stir and bring back to a simmer for 15 minutes.
  • 4. Stir in baby spinach and basil. Continue cooking soup until spinach is wilted and chicken is cooked through, about 2 minutes longer. Taste and add salt & pepper as needed.
  • 5. Ladle into bowls and top with Parm. Enjoy!
  • 6. *TIP: For a richer flavor pan sear the chicken breasts before or after cutting into cubes. Brown on both sides in a 1 T butter and 1 T olive oil. When browned remove from pot and set aside. *Options: Use Turkey or Sweet Italian sausage instead of Chicken

Tips:

  • To save time, use canned or frozen spinach. Just be sure to thaw the frozen spinach before adding it to the soup.
  • If you don't have white beans, you can use another type of bean, such as Great Northern beans or cannellini beans.
  • To make the soup creamier, add a cup of heavy cream or half-and-half along with the chicken broth.
  • Serve the soup with a side of crusty bread or crackers for dipping.
  • Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Chicken, White Bean, Spinach, and Parmesan Soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It's also a great way to use up leftover chicken. With its creamy texture, hearty flavor, and nutritious ingredients, this soup is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying soup to warm you up, give this recipe a try!

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