Chicken & Bean Soup With Spinach & Parmesan

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 (14 ounce) cans low sodium chicken broth
• 1 1/2 cups tomato and basil pasta sauce, plus
• 3 tablespoons tomato and basil pasta sauce
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 3/4 teaspoon crushed red pepper flakes
• 3 boneless skinless chicken breasts, sliced thin
• salt
• pepper
• 6 ounces baby spinach, prewashed
• 1/2 cup chopped fresh basil
• 3/4 cup parmigiano-reggiano cheese, grated

Recipe

• 1 in dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
• 2 turn heat to low.
• 3 season chicken breasts with salt and pepper; add to broth.
• 4 gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
• 5 stir in baby spinach.
• 6 continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
• 7 stir in basil; season with salt and pepper to taste.
• 8 ladle soup into bowls and top with grated cheese.