Chicken and White Bean Soup with Greens |
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Prep Time: 7 Minutes Cook Time: 18 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
1 1/4 cups thinly sliced leeks, white part only |
1 large garlic clove, crushed |
1/2 cup (1/4-inch-thick) slices carrot |
6 cups reduced-sodium, fat-free chicken broth |
1 1/2 cups skinless, boneless, shredded, rotisserie chicken |
1 (2-inch) fresh rosemary sprig |
1 (19-ounce) can cannellini beans, rinsed and drained |
1 cup packed roughly chopped fresh kale |
1 cup packed baby spinach |
1/4 teaspoon salt |
1/4 teaspoon freshly 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. 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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