Recipe

Rocco DiSpirito's Chicken & White Bean Soup with Spinach & Parmesan

"To make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together -- and serve."

Makes 4 servings.

Shopping List

FRESH: Boneless, skinless chicken breasts; basil; baby spinach; Parmigiano-Reggiano cheese

STAPLES: Crushed red pepper; low-sodium chicken broth; salt and pepper

PACKAGED: Pasta sauce; cannellini beans

Ingredients

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

* In a 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.


Nutrition facts per serving: 407 calories, 43g protein, 36g carbohydrate, 10g fat (3g saturated), 10g fiber.