Chicken and White Bean Soup

By tcasteel2000

Ingredients

• 2 teaspoons extra virgin olive oil
• 2 leeks, white and light green parts only, cut into 1/4-inch rounds
• 1 tablespoon fresh sage, chopped or 1 tsp. dried
• 28 ounces reduced-sodium chicken broth
• 2 cups water
• 15 ounces cannellini beans, rinsed
• 2 pounds precooked skinless, boneless chicken, shredded (approximately 4 cups)

Details

Servings 6
Adapted from jillianmichaels.com

Preparation

Step 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.

Makes 6 servings.
Prep Time: 25 mins
Total Time: 25 mins

Nutrition Facts
Number of Servings: 6
Amount Per Serving
Calories: 199
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 48 mg
Sodium: 345 mg
Total Carbohydrate: 10 g
Dietary Fiber: 2 g
Protein: 22 g