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.
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