Chicken Spinach and Bean Soup

Angela (Grammy) Derby


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!

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Stove Top


2 tsp
extra-virgin olive oil
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(s)
cans chicken broth (i use reduced sodium)
2 c
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 c
d'italini pasta


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

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American