Tuscan Chicken, Bean, and Spinach Soup

This recipe has jumped up to one of our favorite soup recipes. The picture looks exactly like our dinner last night ~ deeee-licious!

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Yield: 4 Servings

Ingredients

• 1  tablespoon  olive oil
• 1  tablespoon  unsalted butter
• 2  garlic cloves, minced
• 1/2  cup  cup chopped carrot (about 3 medium)
• 1/2  medium onion, chopped
• 1  cup  sliced mushrooms (about 4 ounces)
• 1  cup  chopped peeled butternut squash (about 1 pound)
• 1  (15-ounce) can cannellini beans, rinsed and drained
• 3  cups  fat-free, less-sodium chicken broth
• 1  tablespoon  Italian seasoning
• 1 1/2  cups  cups shredded, cooked chicken breast (1 can white chicken)
• 6  ounces  fresh spinach
• 1  teaspoon  freshly ground black pepper
• 1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 2  slices Applewood-smoked bacon, cooked and crumbled (4 Tbsp bacon crumbles)

Preparation

1. Heat oil in a Dutch oven over medium-high heat; add butter, stirring until melted. Add garlic and next 4 ingredients (through squash); cook 3 minutes, stirring frequently. Mash 1/4 cup beans with a fork. Add beans, broth, and Italian seasoning to pan; bring to a boil. Reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 2 minutes or until thoroughly heated. Add black pepper and spinach, stirring occasionally until spinach wilts (about 2 minutes). Ladle about 2 cups soup into each of 4 bowls; top each serving with 1 tablespoon cheese and 1 tablespoon bacon.

Nutritional Information: 

Calories: 401 

Fat: 10.7g (sat 4.1g,mono 3.7g,poly 1.2g) 

Protein: 31.2g

Carbohydrate: 41.7g

Fiber: 9.6g

Cholesterol: 69mg

Iron: 6mg

Sodium: 743mg

Calcium: 284mg