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Chicken & White Bean Soup

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Source: © EatingWell Magazine

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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  Makes 6 servings, 1 1/2 cups each

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.

Make Ahead Tip: Cover and refrigerate for up to 2 days.

RECIPE 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)

Chicken & White Bean Soup Recipe at Cooking.com

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DIRECTIONS

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.

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Yield: Makes 6 servings, 1 1/2 cups each

Calories:

199

Fat. Total:

Protein:

22g

Carbohydrates, Total:

10g

Fat, Saturated:

Fiber:

Cholesterol:

48mg

Sodium:

345mg

% Cal. from Fat:

18%

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