chicken and white bean soup
Posted: June 18th, 2012, 11:45 am
Chicken & White Bean Soup
http://www.eatingwell.com/recipes/chick ... _soup.html
From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)
Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup
Makes 6 servings, 1 1/2 cups each | Active Time: 25 minutes | Total Time: 25 minutes
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)
Preparation
1.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.
Nutrition
Per serving : 172 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 54 mg Cholesterol; 10 g Carbohydrates; 24 g Protein; 3 g Fiber; 350 mg Sodium; 389 mg Potassium
Tina
http://www.eatingwell.com/recipes/chick ... _soup.html
From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)
Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup
Makes 6 servings, 1 1/2 cups each | Active Time: 25 minutes | Total Time: 25 minutes
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)
Preparation
1.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.
Nutrition
Per serving : 172 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 54 mg Cholesterol; 10 g Carbohydrates; 24 g Protein; 3 g Fiber; 350 mg Sodium; 389 mg Potassium
Tina