Slow Cooker Italian White Bean, Chicken, Spinach Soup

Slow Cooker Italian White Bean, Chicken, Spinach Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 274.5
  • Total Fat: 4.1 g
  • Cholesterol: 24.1 mg
  • Sodium: 2,265.2 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 12.3 g
  • Protein: 23.6 g

View full nutritional breakdown of Slow Cooker Italian White Bean, Chicken, Spinach Soup calories by ingredient
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Introduction

This creamy soup is very easy to throw together in your slow cooker and makes for a delicious, low-calorie dinner. This creamy soup is very easy to throw together in your slow cooker and makes for a delicious, low-calorie dinner.
Number of Servings: 4

Ingredients

    1 tbsp. I Can't Believe It's Not Butter Light (or comparable butter/margarine substitute)
    1/2 cup Onions, chopped (frozen or fresh)
    1 tbsp. Garlic, minced or finely chopped (fresh or jarred)
    5 Baby Carrots, finely chopped or thinly sliced
    1 can Great Northern Beans, with liquid
    1/2 can Pork and Beans, with some liquid
    1/2 can Bean with Bacon Soup (straight from can, no water added)
    1 small can Chunk Chicken
    2 cups Spinach, chopped (frozen or fresh)
    1 small can Mushrooms (pieces and stems), drained
    1/4 tsp. Black Pepper
    1/4 tsp. Oregano
    1/4 tsp. Italian Seasoning
    1 tsp. Salt
    1 tbsp. Lemon Juice
    3 tsp. Chicken Boullion, powdered
    4 cups Water

Tips

If you can spare the calories, this soup can be topped with a little bit of grated parmesan when served. For an added bit of veggies, you can add chopped celery to the soup as well.


Directions

1. Place all beans, bean soup, water, chicken boullion, black pepper, oregano, italian seasoning, and salt in slow cooker. Stir and turn on low.

2. Melt butter substitute in a skillet over medium heat. Cook onion, garlic, and carrots in butter until onions and carrots are slightly tender. Add to slow cooker.

3. Cook soup base on low for three or four hours.

4. Remove two cups of the solid ingredients from the soup and set aside. Place remainder of soup and broth in blender and blend till smooth. If the mixture is too thick, add a bit more water.

5. Place blended soup base back into the slow cooker, along with reserved 2 cups of cooked ingredients, spinach, chicken, mushrooms and lemon juice. Stir well.

6. Cook on low or medium heat for an additional 30 to 45 minutes, just long enough for the spinach, mushrooms, and chicken to cook within the soup.



Serving Size: Makes 4 bowls.

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