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    Chicken & White Bean Soup


    Source of Recipe


    cookin.com




    Makes 6 servings, 1 1/2 cups each

    Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

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

    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)

    DIRECTIONS

    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.

    Nutrition Information
    Makes 6 servings, 1 1/2 cups each - Facts Per Serving:

    Calories:
    199
    Fat. Total:
    4g
    Carbohydrates, Total:
    10g
    Cholesterol:
    48mg
    Sodium:
    345mg
    Protein:
    22g
    Fiber:
    2g
    % Cal. from Fat:
    18%
    Fat, Saturated:
    1g
















































 

 

 


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