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.
|Prep Time:||25 minutes|
|Ready in:||25 minutes|
|Yield:||Makes 6 servings, 1 1/2 cups each|
|Ease of Prep:||Easy|
|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)|
- 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.
Cover and refrigerate for up to 2 days.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, diabetes appropriate, healthy weight.
|Servings Per Recipe: 6|
|Amount Per serving|
|Calories:||199 cal||Carbohydrate Servings:||1/2|
|Carbohydrates:||10 g||Dietary Fiber:||2 g||Cholesterol:||48 mg|
|Fat:||4 g||Sodium:||345 mg||Saturated Fat:||1 g|
|Protein:||22 g||Potassium:||340 mg||Monounsaturated Fat:||2 g|
|Nutrition Bonus:||Selenium (19% daily value), Iron (15% dv).|
|Exchanges:||1 starch, 2 1/2 lean meat|