Login to Save Like

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

Description

First Runner Up: Cooking Light Market Basket Challenge "This Is A Complete Meal Containing Very Little Fat And Loads Of Fiber And Flavor. A Truly Guilt-free Dinner." -- Charlene Chambers, Ormond Beach, FL

MyRecipes