Chicken Spinach And Bean Soup Recipes

CHICKEN, SPINACH & BEAN SOUP RECIPE - (4.3/5)

Chicken, Spinach & Bean Soup Recipe - (4.3/5) image

Provided by corvettemary

Number Of Ingredients 9

Ingredients

3-4 quarts chicken broth
2 boneless skinless chicken thighs or 1 large chicken breast, cut into bite sized pieces
4-5 garlic cloves, minced
1 medium onion, diced
2 bags fresh spinach OR 1 box frozen spinach, thawed
1 can sliced mushrooms
1 can Great Northern beans, drained and rinsed
1 can Butter beans, drained and rinsed
Grated Parmesan cheese

Steps:

In large saucepan cook chicken in broth until no longer pink. Add garlic, onion, spinach, mushrooms and beans. Simmer 30 minutes. Add pepper to taste. Sprinkle with Parmesan cheese. Serve immediately.

CHICKEN SPINACH AND BEAN SOUP

Chicken Spinach and Bean Soup image

It's a hot June day, but I'm thinking about how much I love making soup. This one is a winner and you'll love the simple preparation that goes with it. I may not wait until Fall to make this...mmm!

Provided by Angela (Grammy) Derby @Angela_Derby

Categories Chicken Soups

Number Of Ingredients 10

Ingredients

2 teaspoon(s) extra-virgin olive oil
2 - leeks, white and light green parts only)cut into 1/4" rounds
1 package(s) (small) fresh spinach, coarsely chopped
1/4 teaspoon(s) dried sage (if you use fresh sage, increase to 1 tbsp., chopped)
2 (14oz) can(s) cans chicken broth (i use reduced sodium)
2 cup(s) water
- salt & pepper to taste
1 (15oz) can(s) cannellini beans, rinsed
1 (2lb.) - roasted or rotisserie chicken, skin discarded, meat removed from bones and shredded (about 4 cups)
1-1 1/2 cup(s) d'italini pasta

Steps:

Heat oil over medium heat. Add leeks and cook for a few minutes or until leeks are tender.
Stir in sage, broth and water, cover and bring to a boil.
Add rinsed beans and chicken. Cook uncovered, about 3-5 minutes. Add fresh spinach.
Serve in a bowl, over D'Italini pasta, rice or noodles.

ROSEMARY CHICKEN WITH SPINACH & BEANS

Rosemary Chicken with Spinach & Beans image

With two young boys constantly on-the-go, I'm always looking for ways to simplify meals. This recipe uses just one skillet, making it a cinch to prepare dinner for a hungry family in half an hour. -Sara Richardson, Littleton, Colorado

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 can (14-1/2 ounces) stewed tomatoes
4 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil, divided
1 package (6 ounces) fresh baby spinach
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.

Nutrition Facts : Calories 348 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 729mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 41g protein. Diabetic Exchanges

SPINACH AND WHITE BEAN SOUP

Spinach and White Bean Soup image

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
1 carton (32 ounces) vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 ounces)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional

Steps:

In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.

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.

SPINACH BEAN SOUP

Spinach Bean Soup image

"This easy soup is so good, I had to send you the recipe to share it with as many people as possible," jots Melissa Griffin from Lansing, Michigan. Chock-full of pasta, beans and spinach, it makes a fresh-tasting and satisfying first course or a light meal in itself.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 15

Ingredients

1/2 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
2 cups water
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups packed torn fresh spinach
1 can (16 ounces) navy beans, rinsed and drained
1-1/2 cups cooked small tube pasta or other small pasta
1/2 to 1 teaspoon hot pepper sauce
8 teaspoons shredded Parmesan cheese

Steps:

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.

Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 940mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

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