Easy and simple soup recipe... Chicken and White Bean Soup 4 cups roasted chicken meat, skinless, shredded 1 can cannellini (white kidney) beans, rinsed 2 tsp. extra virgin olive oil 2 leeks, cut into 1/4-inch rounds (white and light green parts only) 1 Tbsp. fresh sage, chopped (or 1/4 tsp. dried) 3 cups chicken broth, low-sodium 2 cups water Heat oil in a large saucepan 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 to high heat, cover, and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot. Makes 8 servings. Preparation Time: 15 minutes Cooking Time: 15 minutes Nutritional Information: (per serving) Calories: 231 Protein: 26 g Fiber: 3 g Carbs: 15 g Fat Total: 7 g Saturated Fat: 2 g
Posted on: Sat, 21 Sep 2013 21:40:00 +0000
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