Chicken And Bean Soup With Greens

Total Time: 25 mins Preparation Time: 7 mins Cook Time: 18 mins

Ingredients

• 1 tablespoon olive oil
• 1 1/4 cups thinly sliced leeks, part only
• 1 large garlic clove, crushed
• 1/2 cup carrot, slice 1/4-inch thick
• 6 cups reduced-sodium fat-free chicken broth
• 1 1/2 cups skinless bonless rotisserie chicken, shredded
• 1 (2 inch) fresh rosemary sprigs
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 1 cup paked fresh kale, roughly chopped
• 1 cup packed baby spinach
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon chopped fresh parsley

Recipe

• 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. seasone with salt and pepper.
• 3 remove rosemary sprig and garlic clove. ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.