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 |
| 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) | |
Recipe 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.
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.
| Nutrition Information | ||||||||
| 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 | |||||||
Rated by 32 members
Join Us