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

Laura Zapalowski
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

209 calories; fat 6g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 20g; carbohydrates 21g; fiber 5g; cholesterol 30mg; iron 3mg; sodium 259mg; calcium 80mg.