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Chicken and White Bean Soup with Greens

Yunhee Kim
Prep time 7 mins
Cook time 18 mins
Yield Makes 6 servings (serving size: 1 1/3 cups)

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

Nutrition Information

  • calories 209
  • fat 6 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1 g
  • protein 20 g
  • carbohydrate 21 g
  • fiber 5 g
  • cholesterol 30 mg
  • iron 3 mg
  • sodium 259 mg
  • calcium 80 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.