Creamy Tuscan Bean and Chicken Soup
Recipe from Campbell's



by 2  people


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Servings: 4
Prep Time: 10 mins
Total Time: 20 mins
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Ingredients
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    2  10 3/4 ounce cans 
    Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
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    2   cups 
    water
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    1  15  ounce can 
    white kidney beans (cannellini), rinsed and drained
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    1  14 1/2 ounce can 
    diced tomatoes, undrained
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    2   cups 
    shredded or diced cooked chicken
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    1/4  cup 
    bacon bits
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    3   ounces 
    fresh baby spinach leaves (about 3 cups)
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    Olive oil
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    Grated Parmesan cheese

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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