Creamy Tuscan Bean and Chicken Soup

Ingredients

• 3 ounces baby spinach leaves fresh
• 0.3 cup bacon bits 
• 14.5 ounce canned tomatoes diced undrained canned
• 15 ounce kidney beans white rinsed drained canned (cannellini)
• 10.8 ounce campbell's® condensed cream of celery soup fat free 98% canned (Regular or )
• 2 cups meat from a rotisserie chicken cubed cooked
• 4 servings olive oil 
• 4 servings parmesan cheese grated
• 2 cups water 

Equipment

• sauce pan

Directions

1. Heat the soup, water, beans, tomatoes, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
2. Stir in the spinach. Cook for 5 minutes or until the spinach is wilted.
3. Serve the soup with a drizzle of oil and sprinkle with the cheese.