Categories: Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 cup cup chopped carrot (about 3 medium)
- 1 medium onion, chopped $
- 1 1/2 cups sliced mushrooms (about 6 ounces)
- 2 cups chopped peeled butternut squash (about 1 3/4 pounds)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 4 cups fat-free, less-sodium chicken broth
- 2 cups organic vegetable broth (such as Emeril's brand)
- 1 tablespoon Italian seasoning
- 3 cups cups shredded, cooked chicken breast
- 2 slices Applewood-smoked bacon, cooked and crumbled $
- 10 ounces fresh spinach
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
Directions
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. Heat oil in a Dutch oven over medium-high heat; add butter, stirring until melted. Add onion and next 4 ingredients (through garlic); cook 3 minutes, stirring frequently. Mash 1/4 cup beans with a fork. Add beans, broths, and Italian seasoning to pan; bring to a boil. Reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 2 minutes or until thoroughly heated. Add black pepper and spinach, stirring occasionally until spinach wilts (about 3 minutes). Ladle about 2 cups soup into each of 6 bowls; top each serving with 5 teaspoons cheese and 11/2 teaspoons bacon