Chicken Spinach Bean Soup Recipe 435

CHICKEN, SPINACH & BEAN SOUP RECIPE - (4.3/5)

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.

SPINACH BEAN SOUP

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.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP

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.

GARLIC, SPINACH, AND CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
• Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
• In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
• Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

ROSEMARY CHICKEN WITH SPINACH & BEANS

Steps:

• Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.

CHEF JON'S WHITE BEAN, CHICKEN AND SPINACH SOUP

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.

CHICKEN & WHITE BEAN SOUP WITH SPINACH & PARMESAN

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.