Chicken and White Bean Soup

By Tonya_Speed

NUTRITION per serving: 199 Calories; 6g Fat; 23g Protein; 16g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 530mg Sodium. Exchanges: 1/2 Grain (Starch); 6 Lean Meat; 1/2 Fat. Points: 4

Ingredients

• 2 teaspoons olive oil
• 2 sliced green onions (white and light green parts only)
• 1/4 teaspoon dried sage
• 2 (14.5-oz.) cans low sodium chicken broth
• 2 cups water
• 1 (16-oz.) can cannellini beans, rinsed
• 4 cups shredded cooked chicken breast meat

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a Dutch oven over medium-high heat. Add green onions 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, raise heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes.