Yunhee Kim
Prep Time
7 Mins
Cook Time
18 Mins
Makes 6 servings (serving size: 1 1/3 cups)

How to Make It

Step 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.

Step 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.

Step 3

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

Chef'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

Ratings & Reviews

Also not vegan

September 27, 2015
Chicken is not vegan.

Clares's Review

September 04, 2013

ftcollinsco's Review

July 07, 2010
Good as written and better with ~1 tsp vinegar and Tabasco to taste.

DebbiePG's Review

March 01, 2009
This soup was delicious. I did not have any leeks, so I substituted 1/2 chopped onion. I also used a bag of shredded carrots and topped the soup with a little parmesan cheese when serving. I loved the crunch of the kale! I will definitely make this again.

Peachygirl76's Review

February 27, 2009
My husband and I really enjoyed this soup. It's quick, healthy, and great for a winter weeknight meal. The white beans make the soup hearty and filling while the kale and spinach are healthy additions. My husband, who is not a fan of cooked leafy vegetables such as kale and spinach, enjoyed them in combination with the other flavors of the soup. I'm sure this soup will become a staple meal in my household.