Chicken and White Bean Soup With Greens

Submitted by ElizabethKnicely

"Simple and satisfying. The key to a filling dinner is the right combination of protein, fats, and fiber-rich carbs. Though this dish only contains 200 calories, the 20 grams of lean protein and 5 grams of fiber will surely satisfy."

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Ready In:: 25mins
Ingredients:: 13
Yields:: 6 1 1/3 cup servings
Serves:: 6

ingredients

1 tablespoon olive oil
1 ¹⁄₄ cups thinly sliced leeks, white 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

directions

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.
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.
Remove rosemary sprig and garlic clove. Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.