Best Chef Jons White Bean Chicken And Spinach Soup 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.
CHEF JON'S WHITE BEAN, CHICKEN AND SPINACH SOUP
This soup is a great crowd pleaser on a cold winter day. Easy to fix when you need to feed a crowd. Serve with warm garlic bread. Umm, Umm, Good
Provided by Chef Jon Wm.
Categories Chicken
Time 42m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a large sauce pan, sautee the shallots & garlic in the olive oil.
- Add water,chicken base, tomatoes, beans, diced chicken, rosemary, basil and oregano to pot. Season with black and red pepper. Bring to boil.
- Add pasta and cook 12 minutes. If the soup seems too thick for your liking add more water.
- Add spinach and cook until wilted.
- Serve topped with freshly grated Parmesan cheese.
Nutrition Facts : Calories 300, Fat 6.5, SaturatedFat 1.4, Cholesterol 41.5, Sodium 97.3, Carbohydrate 37, Fiber 7.3, Sugar 3.5, Protein 24.3
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
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