Chicken & White Bean Soup

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup.

Serves 6

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 2 leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
  • 2 14-ounce cans reduced-sodium chicken broth
  • 2 cups water
  • 1 15-ounce can cannellini beans, rinsed
  • 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Directions

  1. Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes.
  2. Stir in sage and continue cooking until aromatic, about 30 seconds.
  3. Stir in broth and water, increase heat to high, cover and bring to a boil.
  4. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

  • Serving Size: 1.5 cups
  • Per Serving: 248 calories; protein 35.1g; carbohydrates 14.8g; dietary fiber 4g; sugars 1.3g; fat 5.8g; saturated fat 1.4g; cholesterol 79.3mg; vitamin a iu 521.3IU; vitamin c 3.6mg; folate 22.7mcg; calcium 41.2mg; iron 1.9mg; magnesium 38mg; potassium 408.2mg; sodium 244.1mg; thiamin 0.1mg.

Exchanges: 1 starch, 3 lean meat

Original recipe can be found on EatingWell.com.

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