This tomato-based broth with spinach and beans comes together pretty quick with tender chunks of cubed chicken breast fit for a King.
Perfect any time of the year no matter the season and perfect for using up leftovers after a holiday using turkey or even rotisserie chicken.
Any beans can be used white beans, chickpeas, black beans, kidney beans, Pinto beans, or even lentils!
We also add our favorite we call "Little Ears" pasta we make from scratch however it's hearty enough with no other ingredients.
Step By Step
- saute the chicken
- add all ingredients to the pot except spinach and beans
- simmer 45 minutes
- add the beans and spinach for 15 more minutes
- garnish with cheese and parsley if desired
Ingredients You Will Need exact measurements in the recipe card that's printable below
- olive oil
- chicken breasts boneless cubed
- yellow onion cut in half
- cloves of minced garlic
- water or chicken broth
- can of whole tomatoes chopped
- granulated garlic powder
- sliced carrots
- 1 cup of tomato juice (or V8 is a great addition it has so much flavor to add to soup)
- celery
- salt and pepper to taste
- cannellini beans drained and rinsed
- baby spinach rinsed
- Garnish: fresh grated Pecorino Romano cheese (for serving) chopped fresh flat-leaf parsley
Additions and Substitutions You Can Add to Spinach and Bean Soup
- green beans
- chickpeas
- peas
- mixed frozen vegetables
- kale
- escarole
- curly cabbage sliced fine
- pinto beans
- black beans
- 15 beans dried beans cooked
- not a bean lover? use another vegetable or add barley
- substitute cooked rice for pasta
- use any meats IE boneless beef, boneless pork, leftover chicken or turkey or any parts of the chicken (raw or cooked to make the broth)
- any pasta you prefer we used orecchiette
Try Some More Of Our Favorite Recipes
Grandma's Home Chicken Soup
Italian Minestrone
Best Soup Recipes
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Spinach and Bean Chicken Soup
Yield: 12
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
This is a comforting pot of soup made with white beans, spinach, chicken, and vegetables
Ingredients
- 1 tablespoon olive oil
- 2 raw chicken breasts boneless cubed (or use cooked leftover rotisserie chicken cubed which makes a nice rich-tasting broth also)
- 1 yellow onion cut in half
- 4 cloves of minced garlic
- 7 cups water or chicken broth ( if using cooked chicken use chicken broth instead of water)
- 1- 15 ounces can of whole tomatoes chopped
- 1 tablespoon granulated garlic powder
- 1 cup sliced or fingerling carrots
- 1 cup of tomato juice (or V8 is a great addition it has so much flavor to add to soup)
- 1 stalk celery chopped
- salt and pepper to taste
- 2 cans rinsed and drained cannellini beans or chickpeas (you can use any beans you like)
- 4 cups of baby fresh spinach leave rinsed
- Garnish:
- 3/4 cup fresh grated Pecorino Romano cheese (for serving)
- 3 tablespoons chopped fresh flat-leaf parsley
Instructions
- In a large soup pot heat the oil and saute the chicken (or whatever meat you prefer) for around 3 minutes on each side and the pink is mostly gone.
- Add the garlic and saute for 1 more minute.
- In the same pot add the water (or chicken broth), and granulated garlic powder, and simmer the chicken add the onion, chopped tomatoes, celery stalk, and carrots for around 35 to 40 minutes.
- Simmer until vegetables are soft.
- Remove the onion and celery (you can chop this fine, to begin with, but we just use it to flavor the broth.
- Add the beans and spinach and simmer for around 15 more minutes.
- Add the salt and pepper to your taste.
- Ladle into bowls and garnish with cheese and parsley.
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