BALSAMIC CHICKEN WITH WHITE BEANS AND SPINACH
This amazing skillet dish brings the flavors of Tuscany right into your own home. Ready in just 35 minutes, it's simple and delicious.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
- Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.
PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS
Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.
Provided by Ali Slagle
Categories dinner, soups and stews, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
- To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
- Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
- Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
- Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.
CHICKEN AND PARMESAN SOUP WITH SPINACH RECIPE
This recipe for chicken and Parmesan soup with spinach is a far cry from dainty-it's packed with veggies, protein and flavor!
Provided by Cheryl Najafi
Categories soups
Time 40m
Number Of Ingredients 11
Steps:
- In a large soup pot or Dutch oven heat 1 Tbsp olive oil. When hot, add onion, carrot and chicken pieces and sauté for 8 minutes stirring occasionally. Add garlic and marjoram and sauté 1 minute more.
- Add chicken broth to pot and bring to a boil. Reduce heat and simmer for 10 minutes. Remove thighs from pot and shred then add back to the pot along with fresh spinach and beans. Cook for 5 minutes until spinach is bright green and wilted.
- Just before serving stir in 1 cup Parmesan cheese and stir until melted. Season with salt and pepper (taste for salt because the cheese is salty) and serve with shredded Parmesan for garnish.
Nutrition Facts : Calories 282 kcal, Carbohydrate 17 g, Protein 35 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 1056 mg, Fiber 7 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
WHITE BEAN AND SPINACH SOUP
Delicious, hearty, and healthy (even if the color is odd). Serve topped with Parmesan cheese.
Provided by tina812
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h28m
Yield 6
Number Of Ingredients 12
Steps:
- Place white beans into a large container and cover with water; let soak 8 hours to overnight.
- Drain beans, reserving 2 cups soaking water.
- Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
- Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 26.7 g, Cholesterol 4.2 mg, Fat 7.7 g, Fiber 7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1434 mg, Sugar 3.5 g
10-MINUTE PARMESAN WHITE BEAN SOUP WITH SPINACH
Steps:
- In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
- Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
- Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).
- Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.Serve immediately.
Nutrition Facts : Calories 94 kcal, Carbohydrate 7 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 360 mg, Fiber 11 g, Sugar 2 g, ServingSize 1 serving
SPINACH AND WHITE BEAN SOUP
For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.
Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.
CHICKEN, WHITE BEAN, SPINACH & PARMESAN SOUP
I had something very similar at a neighbors house and it was so delicious. After getting the recipe I played with it just a little, made some additions and have an even better version of the original. I hope you like it, too! For a quick, throw-it-together soup that is ready in practically no time, this is it.
Provided by Donna Graffagnino
Categories Bean Soups
Time 45m
Number Of Ingredients 13
Steps:
- 1. Cut raw chicken into cubes and season with salt and pepper. Either brown in a little olive oil, in a Dutch oven, or set aside raw.
- 2. To Dutch oven add broth, granulated onion & garlic, corn and crushed red pepper; bring to a boil. *If you browned the chicken stir well to get the browned bits and drippings incorporated into the broth. Add chicken then reduce heat to low and simmer for about 5 minutes.
- 3. Add diced tomatoes, V-8, beans to broth, stir and bring back to a simmer for 15 minutes.
- 4. Stir in baby spinach and basil. Continue cooking soup until spinach is wilted and chicken is cooked through, about 2 minutes longer. Taste and add salt & pepper as needed.
- 5. Ladle into bowls and top with Parm. Enjoy!
- 6. *TIP: For a richer flavor pan sear the chicken breasts before or after cutting into cubes. Brown on both sides in a 1 T butter and 1 T olive oil. When browned remove from pot and set aside. *Options: Use Turkey or Sweet Italian sausage instead of Chicken
SPINACH AND WHITE BEAN SOUP
A healthy and hearty, comforting soup - chock full of fresh spinach, white beans and orzo pasta - made in less than 30 min!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.
WHITE BEAN SOUP
White Bean Soup with spinach is an easy and delicious dinner. White beans, carrots, spinach, and more all in one healthy soup recipe.
Provided by Kelsey Apley
Categories Dinner
Time 20m
Number Of Ingredients 12
Steps:
- Start by adding your oil, diced onions, garlic, diced potatoes, carrots, and the vegetable stock in the Instant Pot.
- Close the lid and make sure the valve is set to sealing. Then do a high pressure for 6 minutes. Once the time is up do a quick release of pressure.
- Add in your white beans, Italian seasoning, and baby spinach. Turn the saute feature on and stir here and there, as it wilts the spinach leaves.
- Season with salt and pepper and then serve this white beans soup up.
Nutrition Facts : ServingSize 1 g, Calories 251 kcal, Carbohydrate 45 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 1049 mg, Fiber 8 g, Sugar 4 g, UnsaturatedFat 3 g
ROSEMARY CHICKEN WITH SPINACH & BEANS
With two young boys constantly on-the-go, I'm always looking for ways to simplify meals. This recipe uses just one skillet, making it a cinch to prepare dinner for a hungry family in half an hour. -Sara Richardson, Littleton, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 348 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 729mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 41g protein. Diabetic Exchanges
CHEF JON'S WHITE BEAN, CHICKEN AND SPINACH SOUP
This soup is a great crowd pleaser on a cold winter day. Easy to fix when you need to feed a crowd. Serve with warm garlic bread. Umm, Umm, Good
Provided by Chef Jon Wm.
Categories Chicken
Time 42m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 300, Fat 6.5, SaturatedFat 1.4, Cholesterol 41.5, Sodium 97.3, Carbohydrate 37, Fiber 7.3, Sugar 3.5, Protein 24.3
CREAMY AND CRISPY WHITE BEANS WITH CHICKEN AND SPINACH
This is a one-dish meal that is high in fiber and protein, and with chicken breast and canned beans as the main ingredients, it is very affordable to make. All you need is a loaf of crusty fresh-baked bread to go with it, and you've got every food group covered! (I based this recipe on one of Heidi Swanson's from her excellent book, Super Natural Cooking, but have varied it a lot due to my family's tastes.)
Provided by Eva Amber
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 33m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken; cook until beginning to brown, about 4 minutes. Reduce heat to medium; add onion and garlic. Cook until onions are soft and juice from chicken runs clear, about 4 minutes more. Transfer chicken, onion, and garlic to a plate.
- Heat remaining 2 tablespoons olive oil in the skillet over medium-high heat. Add beans and cook until crispy on the outside and creamy on the inside, about 8 minutes. Add cooked chicken, onion, and garlic to the skillet and cook until heated through, about 2 minutes more. Remove from heat.
- Stir spinach and Parmesan cheese into the skillet. Season with salt and pepper.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 17.7 g, Cholesterol 70.5 mg, Fat 13.9 g, Fiber 4 g, Protein 32.1 g, SaturatedFat 3.2 g, Sodium 201.7 mg, Sugar 0.7 g
TUSCAN STYLE CHICKEN SOUP
Tuscan Style Chicken Soup - a hearty soup with veggies and beans to warm up your belly!
Provided by Nicky Corbishley
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
- Add the garlic and thyme and cook for a further 2 minutes. Add the celery, carrots and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
- Add in the drained cannellini beans and cook for a further 5 minutes
- Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
- Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.
Nutrition Facts : Calories 412 kcal, Carbohydrate 52 g, Protein 31 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 45 mg, Sodium 807 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
CHICKEN & WHITE BEAN SOUP WITH SPINACH & PARMESAN
This recipe, published in Fitness magazine, is from Rocco Dispirito, a chef and cookbook author and a Fitness magazine advisory board member. He has a cooking show, Rocco Gets Real, which will air on A&E in October 2008. He states that to make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together - and serve.
Provided by CookingONTheSide
Categories Stocks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
CHICKEN, PASTA, AND SPINACH SOUP
Warm up at lunch or dinner with this flavorful soup. It includes whole grains, lean protein and even some vegetables.
Provided by Nancy Hughes
Yield 4 Servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the broth and tomatoes and their liquid and bring to a boil over high heat. Stir in the pasta, return to a boil, reduce heat, cover, and simmer 6 minutes or until pasta is just tender. (function() { var a="",b=[ "adid=ada-foodhub-3-956795201", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 4 Servings Serving Size 1 1/4 cups soup plus 2 teaspoons cheese Amount per serving Calories 260 Total Fat 10g Saturated Fat 2.5g Trans Fat 0g Cholesterol 60mg Sodium 430mg Total Carbohydrate 15g Dietary Fiber 3g Total Sugars 4g Protein 26g Potassium 580mg Phosphorus 250mg Choices/Exchanges 1 Starch, 3 Lean meat, 1 Fat
CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH
Provided by Cara Brunetti Hillyard
Categories Soup/Stew Bean Leafy Green Herb Quick & Easy Lunch Parmesan Rosemary Spinach Chickpea Fall Winter Bon Appétit Virginia Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 first-course servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.
- Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.
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- In a large Dutch oven, add oil, butter, onion, celery and fennel. Cook over medium heat until vegetables have softened. Add garlic, thyme, fennel seed and red pepper flakes; cook an additional 30 seconds.
- Deglaze the pot by adding white wine while scraping the bottom of the pot with a wooden spoon. Bring to a boil, reduce heat and simmer 1 minute.
- Add chicken stock, bay leaf, drained beans, Parmesan rinds, salt and pepper. Bring to a boil then reduce heat to low. Simmer 20-30 minutes or until liquid has reduced a little.
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- In a medium stock pot or Dutch oven over medium heat, add olive oil, carrots, celery, and onions and saute for 5- 10 minutes or until the onions are translucent, stirring occasionally.
- Add garlic, tomatoes, salt, and Italian seasoning and saute for an additional 1-2 minutes, or until the tomatoes start to get soft, but careful not to burn the garlic.
- Add the stock, bay leaf, beans, and spinach. Stir. Let the soup come back up to heat and simmer for 5- 10 minutes to let the flavors come together.
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5/5 (47)Category SoupCuisine ItalianCalories 286 per serving
- In a large pot, heat 2 tbsp extra virgin olive oil. Add the chicken. Cook, tossing regularly until browned (about 5 to 7 minutes). Season with kosher salt and black pepper. Transfer the chicken to a side plate for now.
- In the same pot, add onions and saute for about 4 minutes over medium heat, tossing regularly until softened (if needed, add a little more extra virgin olive oil.) Add the garlic, red pepper flakes, coriander, cumin, and rosemary. Stir to combine. Cook, stirring regularly, for 30 seconds to 1 minute over medium heat (watch to make sure the garlic does not burn.)
- Return the chicken to the pot, add the white beans (both the whole and smashed beans), broth, kale, and cheese rind.
- Raise the heat and bring to a boil for 5 minutes (make sure to skim any foam that bubbles up on top.) Turn the heat to low. Partially cover the pot, leaving a small opening for the soup to breath. Cook for 25 minutes or until everything is cooked through and the kale softens to your liking.
WHITE BEAN, SPINACH & PESTO SOUP RECIPE | RECIPES.NET
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- Add chicken stock and white beans to a medium-sized saucepan, and bring to a boil over medium-high heat.
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5/5 (46)Category MainCuisine ItalianTotal Time 50 mins
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- In a large saucepan, add oil of choice and heat to medium heat. Add the onion and garlic, and cook until onion is translucent, about 7 minutes. Stir occasionally. Add a tbsp of sun-dried tomato pesto or regular tomato puree and sautée another minute.
- Now add in the vegetable stock, canned tomatoes, sugar, Italian seasoning and pepper. Bring to a boil and reduce to a simmer for at least 10 minutes to blend the flavors together.
- Stir in white beans (I use cannellini beans) and spinach. Lastly, stir in the parmesan cheese and taste and adjust seasoning as needed. Serve with good, crusty bread.
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