CHICKEN AND SPINACH SOUP WITH VEGETABLES
Delicious Chicken and Spinach Soup with Vegetables: spinach, beans, green bell peppers, carrots, and tomatoes. This easy recipe is healthy and gluten-free!
Provided by Julia
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
Steps:
- Season sliced chicken generously with paprika, oregano, basil, and salt.
- In a large soup pan, heat 1 tablespoon of olive oil on medium-high heat. Add sliced chicken and cook medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as it will continue to cook in the soup.
- Add another tablespoon of olive oil to the same pan. Add chopped onion, chopped green bell pepper, and chopped carrot and cook for another minute on medium-high heat.
- Add chopped tomatoes, red kidney beans, fresh spinach, and minced garlic to the pan.
- Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil.
- Bring to boil and then simmer for about 20-30 minutes until the carrots are soft and the chicken is completely cooked through. Season with salt to taste.
Nutrition Facts : Calories 160 kcal, Carbohydrate 15 g, Protein 14 g, Fat 4 g, Cholesterol 29 mg, Sodium 403 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP
Tasty Italian soup that's quick and easy to make.
Provided by DomesticGoddess
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
- Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
- Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 40.8 g, Cholesterol 26 mg, Fat 11.7 g, Fiber 9 g, Protein 20.2 g, SaturatedFat 3.9 g, Sodium 1315.3 mg, Sugar 5 g
SPINACH BEAN SOUP
"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
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
CHICKEN, SPINACH & BEAN SOUP RECIPE - (4.3/5)
Provided by corvettemary
Number Of Ingredients 9
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.
SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g
SPINACH AND WHITE BEAN SOUP
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
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
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
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