Chicken and White Bean Soup with Greens

Yield: Makes 6 servings (serving size: 1 1/3 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

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

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

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.

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