Best 3 Chicken White Bean Soup With Spinach Parmesan Recipes
Indulge in a symphony of flavors with our delectable Chicken, White Bean, and Spinach Soup with Parmesan. This hearty and wholesome soup is a culinary masterpiece, brimming with tender chicken, creamy white beans, and vibrant spinach, all enveloped in a rich and flavorful broth. Enriched with aromatic herbs and spices, each spoonful promises a burst of comforting warmth. Feel free to customize your soup by adding a touch of heat with red pepper flakes or incorporating a variety of vegetables like carrots, celery, or zucchini. Additionally, explore our collection of equally enticing recipes, including a classic Creamy Tomato Soup, a refreshing Cucumber Gazpacho, and a tantalizing Creamy Broccoli and Cheddar Soup.
Here are our top 3 tried and tested recipes!
CHICKEN & WHITE BEAN SOUP WITH SPINACH & PARMESAN
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
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.
SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g
CHICKEN, WHITE BEAN, SPINACH & PARMESAN SOUP
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
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:
- Prep Ingredients First: Dice the chicken, chop the onion, carrots, celery, and spinach, and rinse and drain the beans before starting to cook.
- Use a Dutch Oven or Large Pot: This will ensure that there's enough space for all the ingredients and the soup can simmer comfortably.
- Brown the Chicken First: Browning the chicken before adding it to the soup adds flavor and depth.
- Don't Overcook the Chicken: Overcooked chicken can become tough and dry, so simmer it for just until it's cooked through.
- Use Low-Sodium Broth: This will help you control the saltiness of the soup and prevent it from becoming too salty.
- Add Veggies in Stages: Add the carrots and celery first as they take longer to cook, then add the beans and spinach later.
- Bring to a Simmer and Then Reduce Heat: Bring the soup to a boil, then reduce heat to low and simmer for at least 30 minutes to allow the flavors to meld.
- Season to Taste: Adjust the seasonings, adding more salt, pepper, or herbs as needed.
- Serve with Toppings: Grated Parmesan cheese, chopped fresh parsley, and a drizzle of olive oil are all great additions to this soup.
Conclusion:
This chicken white bean soup with spinach and Parmesan is a hearty, healthy, and flavorful meal that's perfect for a cold day. It's also easy to make and can be tailored to your own preferences. So next time you're looking for a comforting and delicious soup, give this recipe a try!
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