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Chicken and White Bean Soup

Chicken and White Bean Soup

Tender leeks, freshly chopped sage, and hearty cannellini beans give this Chicken and White Bean Soup a deep aroma and rich flavor profile.

Course Main Course
Cuisine Italian
Keyword chicken and white bean soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings, about 1 cup each
Calories 178 kcal
Author Openfit

Ingredients

  • 2 tsp. olive oil
  • 2 medium leeks washed, cut into ¼-inch rounds, white and light green parts only
  • 1 tsp. finely chopped fresh sage (or ¼ tsp. dried sage)
  • 3 cups low-sodium organic chicken broth
  • 2 cups water
  • 12 oz. rotisserie chicken meat boneless, skinless, shredded
  • 1 (15-oz.) can white (cannellini) beans drained, rinsed
  • 8 Tbsp. reduced-fat (2%) plain yogurt
  • 4 Tbsp. fresh microgreens (for garnish; optional)

Instructions

  1. Heat oil in large saucepan over medium-high heat. 

  2. Add leeks; cook, stirring frequently, for 3 to 4 minutes, or until soft.

  3. Add sage; cook, stirring frequently, for 30 seconds, or until aromatic. 

  4. Add broth and water. Bring to a boil, covered. Reduce heat; cook for 5 minutes.

  5. Add chicken and beans; cook, uncovered, stirring occasionally, for 5 minutes, or until heated through.

  6. Divide soup evenly between 8 bowls. Top evenly with a dollop of yogurt and microgreens.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.