Tuscan Chicken, Bean And Spinach Soup

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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

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