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Cannellini Soup with Spinach and Chicken

July 13, 2013

Although the heat has hit us here in South Florida sometimes I am a day ahead of the weather and yesterday was one of those days.  Grey and rainy all day today and the temperature only hit 80 degrees.  Last night the chicken stock (midnight cooking) was made from a grilled chicken, the beans soaked and today making this soup was a pleasure.  Delicious hot or cold.


Cannellini Soup with Spinach and Chicken


  • 14 oz. Cannellini Beans
  • 3 Bacon Slices (diced)
  • 1 Small Onion (chopped)
  • 6-8 C. Chicken Stock (homemade preferred)
  • 1 C. Leftover Chicken (cut up; more if you prefer)
  • 1 Bag Baby Spinach (10 oz. approx./depends on brand)


  1. Prepare beans as directed on package: drain and set aside
  2. Saute the bacon partially; add the onion and saute until golden
  3. Add the chicken stock and heat thoroughly; add the chicken
  4. Just prior to serving add the spinach and stir continuously while spinach wilts




Serves 8

Recipe: From the Refrigerator

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