It is looking a little chilly out there today and I’m in need of comfort food that is healthy. So I thought of this recipe I found in Fitness Magazine.
My family loves this soup!
3 14-ounce cans low-sodium chicken broth
1 1/2 cups plus 3 tablespoons tomato-and-basil pasta sauce
1 15-ounce can cannellini beans, rinsed and drained
3/4 teaspoon crushed red pepper
3 boneless, skinless chicken breasts, sliced thin
Salt and pepper
6 ounces prewashed baby spinach
1/2 cup chopped fresh basil
3/4 cup grated Parmigiano-Reggiano cheese
1. In a Dutch oven, bring chicken broth, pasta sauce, cannellini beans, and crushed red pepper to a simmer. Turn heat to low.
2. Season chicken breasts with salt and pepper; add to broth. Gently poach chicken, stirring occasionally, for about 2 minutes. (The broth should barely simmer.)
3. Stir in baby spinach. Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
4. Stir in basil; season with salt and pepper to taste. Ladle soup into bowls, and top with grated cheese.
Nutrition facts per serving: 407 calories, 43g protein, 36g carbohydrate, 10g fat (3g saturated), 10g fiber.
Makes 4 servings.
Recipe adapted from Rocco Gets Real by Rocco DiSpirito, Meredith Books, 2008.
Recipe courtesy of Fitness Magazine
I usually add an extra can of beans and shrimp. Serve with warm bread (after all, we aren’t running for nothing!) 🙂