Chicken & White Bean Soup
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Chicken & White Bean Soup
You'll think you're in Tuscany when you taste this soup made with store-bought rotisserie chicken and canned cannellini beans. Buon appeptito!
Times
- Prep Time : 25 min min
- Ready Time : 25 min
Servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 leeks, white and light green parts only, cut into 1/4-inch rounds
- 1 tablespoon chopped fresh sage or 1/4 teaspoon dried
- 2 (14-ounce) cans reduced-sodium chicken broth
- 2 cups water
- 1 (15-ounce) can cannellini beans, rinsed
- 1 (2-pound) roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
Directions
Preparation
- Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds.
- Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.
Tips
Per serving: 199 calories; 4 g fat (1 g saturated fat, 2 g mono unsaturated fat); 48 mg cholesterol; 10 g carbohydrates; 22 g protein; 2 g fiber; 345 mg sodium; 340 mg potassium
Nutrition Bonus: Selenium (19% daily value), Iron (15% dv).
Exchanges: 1 starch, 2-1/2 lean meat
Contributed by: EatingWell.com
Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.
About Eating Well
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Meat , Soups , Rosh Hashanah, Shabbat, Sukkot , Italian , Dinner Tonight, Freezer Friendly, Make Ahead, Quick (under 30 minutes) , Budget, Comfort Food, Gluten Free , Beans, Chicken, Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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