Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3
Laura Zapalowski
Recipe by Health September 2008

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Credit: Yunhee Kim

Recipe Summary

prep:
7 mins
cook:
18 mins
total:
25 mins
Yield:
Makes 6 servings (serving size: 1 1/3 cups)
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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.

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 www.choosemyplate.gov.

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.
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