Chicken and White Bean Soup with Greens |
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Prep Time: 7 Minutes Cook Time: 18 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) olive oil |
1 1/4 cup(s) leeks thinly sliced |
1 clove(s) garlic crushed |
6 cup(s) chicken broth |
1 1/2 cup(s) chicken boneless, skinless, shreaded |
1 sprig(s) fresh rosemary |
19 ounce(s) cannellini beans rinsed and drained |
1 cup(s) kale chopped |
1 cup(s) baby spinach |
1 tablespoon(s) fresh parsley chopped |
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. 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.
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