Chicken and White Bean Soup With Greens |
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Prep Time: 7 Minutes Cook Time: 11 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Simple and satisfying. The key to a filling dinner is the right combination of protein, fats, and fiber-rich carbs. Though this dish only contains 200 calories, the 20 grams of lean protein and 5 grams of fiber will surely satisfy. Ingredients:
1 tablespoon olive oil |
1 1/4 cups thinly sliced leeks, white part only |
1 large garlic clove, crushed |
1/2 cup carrot, slice 1/4-inch thick |
6 cups reduced-sodium fat-free chicken broth |
1 1/2 cups skinless bonless rotisserie chicken, shredded |
1 (2 inch) fresh rosemary sprigs |
1 (19 ounce) can cannellini beans, rinsed and drained |
1 cup paked fresh kale, roughly chopped |
1 cup packed baby spinach |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 tablespoon chopped fresh parsley |
Directions:
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. Seasone with salt and pepper.
3. Remove rosemary sprig and garlic clove. Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.
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