Chicken & White Bean Soup With Spinach & Parmesan

• 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

1. In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
2. Turn heat to low.
3. Season chicken breasts with salt and pepper; add to broth.
4. Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
5. Stir in baby spinach.
6. Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
7. Stir in basil; season with salt and pepper to taste.
8. Ladle soup into bowls and top with grated cheese.

chicken broth, tomato, tomato, cannellini beans, crushed red pepper, chicken breasts, salt, pepper, fresh basil, parmigianoreggiano cheese

Taken from www.food.com/recipe/chicken-white-bean-soup-with-spinach-parmesan-325495 (may not work)