3 14 ounce cans low sodium, low fat chicken broth
1 ½ Cups plus 3 tbsp. tomato and basil pasta sauce
1 15 ounce can of cannelloni beans, rinsed and drained
¾ tsp crushed red pepper
2 boneless, skinless chicken breasts, sliced thin
6 ounces pre-washed baby spinach
½ Cup chopped fresh basil
Salt and pepper and grated low fat cheese to taste
(The healthier option is to skip the salt and cheeseJ)
Bring the chicken broth, pasta sauce, beans and crushed red pepper to a simmer. Turn heat to low. Add the chicken to the broth. Gently poach the chicken, stirring occasionally for about 2 minutes. (The broth should barely simmer) Stir in baby spinach and cook until the spinach is wilted and chicken is just cooked through…about 2 minutes more. Stir in basil; and season with salt (leave out if you want it to be healthier)and pepper. Ladle soup into bowls and top with small amount of low fat cheese.(leave this out if you would like to make this healthier).
Submitted by Shelle McGovern
