Real Recipes From Real Home Cooks ®

chicken spinach and bean soup

Recipe by
Angela (Grammy) Derby
Charlotte, NC

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!

method Stove Top

Ingredients For chicken spinach and bean soup

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

How To Make chicken spinach and bean soup

  • 1
    Heat oil over medium heat. Add leeks and cook for a few minutes or until leeks are tender.
  • 2
    Stir in sage, broth and water, cover and bring to a boil.
  • 3
    Add rinsed beans and chicken. Cook uncovered, about 3-5 minutes. Add fresh spinach.
  • 4
    Serve in a bowl, over D'Italini pasta, rice or noodles.

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