Best 2 Chicken White Bean Spinach Parmesan Soup Recipes

Indulge in a symphony of flavors with our delectable Chicken White Bean Spinach Parmesan Soup, a hearty and comforting dish that promises to tantalize your taste buds. This culinary masterpiece harmoniously blends tender chicken, creamy white beans, vibrant spinach, and a symphony of aromatic herbs, all enveloped in a rich, velvety broth. Each spoonful is a journey of textures and flavors, from the tender chicken to the creamy beans and the vibrant spinach, all perfectly balanced by the nutty Parmesan cheese. This soup is not only a delight to the palate but also a nutritional powerhouse, packed with protein, fiber, and an array of essential vitamins and minerals. Prepare to be captivated by this culinary symphony, perfect for a cozy meal with loved ones or a delightful lunch break. Discover the detailed recipe inside, along with variations and tips to elevate your soup-making skills.

Here are our top 2 tried and tested 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

Ingredients

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

Ingredients

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:

Mise en Place: Chop all your vegetables and measure out your ingredients before you start cooking. This will make the cooking process much smoother and faster.
Use Fresh Ingredients: Fresh vegetables and herbs will give your soup the best flavor. If possible, buy organic ingredients to avoid pesticides and herbicides.
Don't Overcook the Vegetables: The vegetables should be cooked until they are tender but still have a bit of a bite to them. Overcooked vegetables will become mushy and lose their flavor.
Season to Taste: Add salt and pepper to taste throughout the cooking process. This will help to develop the flavors of the soup.
Serve with a Side of Parmesan Cheese and Crusty Bread: Parmesan cheese and crusty bread are the perfect accompaniments to this soup. The cheese will add a rich, salty flavor, and the bread will help to soak up the broth.

Conclusion:

This chicken, white bean, spinach, and parmesan soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!