A hearty and comforting soup featuring tender chicken, creamy white beans, and fresh spinach, topped with Parmesan cheese.
Heat the chicken broth in a Dutch oven over medium heat until it starts to simmer.
Using a Dutch oven helps distribute heat evenly, ensuring the soup cooks uniformly.
Add the cannellini beans and red pepper flakes to the broth and stir to combine.
Rinse the beans before adding to remove excess sodium.
Season the chicken breasts with salt and pepper, then add them to the broth.
Cut the chicken into smaller pieces for quicker cooking.
Poach the chicken gently, stirring occasionally, until it is cooked through, about 10 minutes.
Keep the heat low to prevent the chicken from becoming tough.
Stir in the spinach and cook until wilted, about 2 minutes.
Add the spinach just before serving to retain its vibrant color.
Stir in the fresh basil and adjust the seasoning with salt and pepper.
Tear the basil leaves for a more aromatic release of flavor.
Ladle the soup into bowls and top with grated Parmesan cheese.
Serve with a slice of crusty bread for a complete meal.
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