Creamy Tuscan Bean and Chicken Soup
Recipe from Campbell's


Creamy Tuscan Bean and Chicken Soup

by 1  person

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Servings: 4
Prep Time: 10 mins
Total Time: 20 mins
Related Categories: Chicken Soup, Cream of Chicken Soup, Cream of Chicken Soup
 
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Ingredients
  • 2  cans
    (10 3/4 ounces each) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
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  • 2  cups
    water
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  • 1  can
    (about 15 ounces) white kidney beans (cannellini), rinsed and drained
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  • 1  can
    (about 14.5 ounces) 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  oz.
    fresh baby spinach leaves (about 3 cups)
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  •  
    Olive oil
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  •  
    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:
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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