Chicken and White Bean Soup With Greens

Simple and satisfying. The key to a filling dinner is the right combination of protein, fats, and fiber-rich carbs. Though this dish only contains 200 calories, the 20 grams of lean protein and 5 grams of fiber will surely satisfy.

• Ready In: 25 mins
• Serves: 6
• Yields: 6 1 1/3 cup servings

Ingredients

• 1  tablespoon olive oil
• 1 1⁄4 cups  thinly sliced leeks, white part only
• 1  large garlic clove, crushed
• 1⁄2 cup carrot, slice 1/4-inch thick
• 6  cups  reduced-sodium fat-free chicken broth
• 1 1⁄2 cups  skinless bonless rotisserie chicken, shredded
• 1 (2 inch)  fresh rosemary sprigs
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 1  cup  paked fresh kale, roughly chopped
• 1  cup  packed  Baby Spinach
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  tablespoon  chopped fresh parsley

Directions

1. Heat oil in a stockpot or Dutch oven over medium heat. Add leeks and garlic; cook stirring occasionally, 3-4 minutes or until tender but not browned. Add carrots, and cook, stirring for 1 minute. Add broth, chicken, and rosemary; bring to a boil. Reduce heat, and simmer 5 minutes, skimming occasionally.
2. Add beans and kale, and simmer for about 5 minutes more. Add spinach, and cook 2-3 minutes more or until tender. Seasone with salt and pepper.
3. Remove rosemary sprig and garlic clove. Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.