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Chicken and White Bean Soup With Greens

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“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.”
READY IN:
25mins
SERVES:
6
YIELD:
6 1 1/3 cup servings
UNITS:
Metric

Ingredients Nutrition

Directions

  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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