Tuscan Chicken, Bean and Spinach Soup

Ingredients

• 2 slices applewood-smoked bacon crumbled cooked
• 0.5 teaspoon pepper black freshly ground
• 1.8 pounds butternut squash peeled chopped
• 30 ounce .5 can cannellini beans rinsed drained canned
• 1 cup carrots chopped ( 3 medium)
• 3 cups chicken breast shredded cooked
• 4 cups less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 1 tablespoon penzey's southwest seasoning italian
• 6 ounces mushrooms sliced
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 2 ounces parmigiano-reggiano cheese fresh grated
• 10 ounces pkt spinach fresh
• 1 tablespoon butter unsalted
• 2 cups vegetable broth organic (such as Emeril's brand)

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat; add butter, stirring until melted.
2. Add onion and next 4 ingredients (through garlic); cook 3 minutes, stirring frequently. Mash 1/4 cup beans with a fork.
3. Add beans, broths, and Italian seasoning to pan; bring to a boil. Reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally.
4. Add chicken; cook 2 minutes or until thoroughly heated.
5. Add black pepper and spinach, stirring occasionally until spinach wilts (about 3 minutes). Ladle about 2 cups soup into each of 6 bowls; top each serving with 5 teaspoons cheese and 11/2 teaspoons bacon.