Chicken & White Bean Soup With Spinach & Parmesan - cooking recipe

Ingredients

3 (14 ounce) cans low sodium chicken broth
1 1/2 cups tomato and basil pasta sauce, plus
3 tablespoons tomato and basil pasta sauce
1 (15 ounce) can cannellini beans, rinsed and drained
3/4 teaspoon crushed red pepper flakes
3 boneless skinless chicken breasts, sliced thin
salt
pepper
6 ounces Baby Spinach, prewashed
1/2 cup chopped fresh basil
3/4 cup parmigiano-reggiano cheese, grated

Preparation

In 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.