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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.
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
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
Nutrition facts per serving:
- 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.
407 calories, 43g protein, 36g carbohydrate, 10g fat (3g saturated), 10g fiber.Recipe adapted from
Rocco Gets Real by Rocco DiSpirito, Meredith Books, 2008.Buy the book on Amazon.com: Rocco Gets Real: Cook at Home Every Day
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