Health

Chicken and White Bean Soup with Greens

chicken-bean-soup RecipeYunhee Kim

Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 cups thinly sliced leeks, white part only
  • 1 large garlic clove, crushed
  • 1/2 cup (1/4-inch-thick) slices carrot
  • 6 cups reduced-sodium, fat-free chicken broth
  • 1 1/2 cups skinless, boneless, shredded, rotisserie chicken
  • 1 (2-inch) fresh rosemary sprig
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 1 cup packed roughly chopped fresh kale
  • 1 cup packed baby spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley

Preparation

1. Heat oil in a stockpot or Dutch oven over medium heat. Add leeks and garlic; cook, stirring occasionally, 3–4 minutes or until tender but not browned. Add carrots, and cook, stirring for 1 minute. Add broth, chicken, and rosemary; bring to a boil. Reduce heat, and simmer 5 minutes, skimming occasionally.

2. Add beans and kale, and simmer for about 5 minutes more. Add spinach, and cook 2–3 minutes more or until tender. Season with salt and pepper.

3. Remove rosemary sprig and garlic clove. Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.

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  • Cook Time:
  • Yield: Makes 6 servings (serving size: 1 1/3 cups)

Nutritional Information

Calories per serving:209
Fat per serving:6g
Saturated fat per serving:1g
Monounsaturated fat per serving:3g
Polyunsaturated fat per serving:1g
Protein per serving:20g
Carbohydrates per serving:21g
Fiber per serving:5g
Cholesterol per serving:30mg
Iron per serving:3mg
Sodium per serving:259mg
Calcium per serving:80mg

Good to Know

White beans and greens combine with chicken for a healthy soup that helps you get in those recommended veggie servings.

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