chicken, white bean, spinach & parmesan soup

Name: Chicken, White Bean, Spinach & Parmesan Soup
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: Italian
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 teaspoon(s) crushed red pepper or to taste; 3 - boneless, skinless chicken breasts, in 1-inch cubes; 1 tablespoon(s) granulated garlic or powder; 1 tablespoon(s) granulated onion or powder; 1 - 2 can(s) 14.5oz creamed corn; 6 ounce(s) bag prewashed baby spinach, stems removed, whole or chopped; 1/2 cup(s) fresh basil, coarsely chopped (1/4 c if dried); - salt & pepper to taste; 3/4 cup(s) grated parmigiano-reggiano cheese

(2 RATINGS)

122 Pinches 7 Photos

Donna Graffagnino

Bayou Country, LA

Updated on Jan 25, 2014

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.

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

3 cans 14oz chicken broth, low sodium or homemade stock
1 can 14oz diced tomatoes with liquid
1 can 12oz v-8 juice
1 - 2 cans 15oz cannellini beans, rinsed and drained
1 teaspoon crushed red pepper or to taste
3 - boneless, skinless chicken breasts, in 1-inch cubes
1 tablespoon granulated garlic or powder
1 tablespoon granulated onion or powder
1 - 2 cans 14.5oz creamed corn
6 ounces bag prewashed baby spinach, stems removed, whole or chopped
1/2 cup fresh basil, coarsely chopped (1/4 c if dried)
- salt & pepper to taste
3/4 cup grated parmigiano-reggiano cheese

How To Make chicken, white bean, spinach & parmesan soup

Step 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.

Step 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.
Step 3

Add diced tomatoes, V-8, beans to broth, stir and bring back to a simmer for 15 minutes.
Step 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.
Step 5

Ladle into bowls and top with Parm. Enjoy!
Step 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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