Chicken, Cannellini, and Spinach Soup is an easy-to-make soup especially good for a rainy day or after a weekend of indulgence. Add pesto on top for extra flavor.
One of my not-so-lofty goals in life is to build a library of quick and easy-on-the-waistline recipes for times like these.
You know the drill: few ingredients, lots of healthy flavors, speedy assembly and dirty dishes that wash themselves. (I wish.)
I recently ran across this soup recipe in the Parade newspaper supplement published February 2015. It appeared easy enough with only 5 ingredients and calls for chicken stock made from the carcass of a rotisserie chicken as the base.
You could substitute canned broth or bouillon cubes reconstituted with water. Personally, I prefer to make my own broth with rotisserie chicken and freeze it. Just know, the better your broth, the better your soup will taste.
The instructions suggest a dollop of pesto on top. You could leave that out, but I highly recommend it for an increased flavor that makes this soup a home run. In my opinion, the soup looks more appetizing if you stir the pesto into the soup instead of letting it float on top.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula
- 4 cups chicken stock
- 2 cups shredded cooked chicken
- 1 (15-oz can) cannellini or white beans, drained
- 4 cups baby spinach leaves
- 1-2 tablespoons pesto
- Heat first three ingredients in a medium saucepan.
- Add spinach leaves and cook until wilted.
- Stir in pesto. Serve hot.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 389 Total Fat: 16g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 73mg Sodium: 560mg Carbohydrates: 29g Fiber: 8g Sugar: 5g Protein: 33g