Chicken & White Bean 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.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per serving: 199 calories; 4 g fat (1 g sat, 2 g mono); 48 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 22 g protein; 2 g fiber; 345 mg sodium; 340 mg potassium.

Nutrition Bonus: Selenium (19% daily value), Iron (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 lean meat

From EatingWell:  February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005) — Subscribe to EatingWell Magazine Today!