Creamy Tuscan Bean and Chicken Soup

Recipe from Campbell's
Creamy Tuscan Bean and Chicken Soup
SERVINGS
4
PREP TIME
10 mins
TOTAL TIME
20 mins
by 2  people
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Ingredients
  • 2  10 3/4 ounce cans Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  • 2   cups water
  • 1  15  ounce can white kidney beans (cannellini), rinsed and drained
  • 1  14 1/2 ounce can diced tomatoes, undrained
  • 2   cups shredded or diced cooked chicken
  • 1/4  cup bacon bits
  • 3   ounces fresh baby spinach leaves (about 3 cups)
  •  Olive oil
  •  Grated Parmesan cheese
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Directions
1. 
Heat the soup, water, beans, tomatoes, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
2. 
Stir in the spinach. Cook for 5 minutes or until the spinach is wilted. Serve the soup with a drizzle of oil and sprinkle with the cheese.
Tip:
1. 
For the shredded chicken, purchase a rotisserie chicken. Remove the skin and bones. You can either shred the chicken with your fingers or use 2 forks.
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