Chicken, White Bean and Leek Soup

8 30 591
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Chicken, White Bean and Leek Soup
Health Rating

Ingredients


2 medium leek(s) Leek (washed & sliced into 1/4 inch rounds)
2 tbsp Olive oil
6 cup Chicken broth (stock), low sodium
2 can (15oz) Cannellini beans, canned (drained & rinsed)
4 cup Rotisserie chicken breast, skinless (bones & skin discarded)
1/4 cup Parsley, fresh (chopped)
1/4 cup Parmesan cheese, grated (sliced with cheese slicer or vegetable peeler)
1 tsp Hot pepper (chili) flakes (optional)

Instructions


  1. Heat 2 tbsp of oil in a Dutch oven set over medium-high heat. Add leeks, season with salt and pepper and cook, stirring often, until soft, about 3 to 5 minutes. 

  2. Stir in the chicken stock, increase heat to high and bring to a boil. Add beans and chicken to the pot, lower heat to a simmer, and cook uncovered, stirring occasionally, for 10 minutes. Stir in the parsley and check seasonings, adjusting if necessary.

  3. Divide soup between bowls and top with Parmesan cheese and red pepper flakes, if desired.

 

Nutrition Facts

Per Portion

Calories 591
Calories from fat 131
Calories from saturated fat 35
Total Fat 14.5 g
Saturated Fat 3.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 7.6 g
Cholesterol 130 mg
Sodium 1480 mg
Potassium 1908 mg
Total Carbohydrate 53 g
Dietary Fiber 11.6 g
Sugars 2.5 g
Protein 62 g

Dietary servings

Per Portion


Meat 1.9
Meat Alternative 1.1
Milk Alternative 0.1
Vegetables 2.5

Energy sources


Pygal36%459.3234674496258157.478672574545722%396.45519321453594281.193324081812142%295.0475894059215173.0193167928043536%22%42%CarbohydratesFatProtein

Notes:

Quick Tips:
Soup is only as good as the ingredients used to make it. Here, opt for the best quality chicken stock your budget will allow you to purchase. If garnishing soup with Parmesan cheese, slice off the rind and throw it into the pot with the chicken and beans for added flavour.

When serving the soup to babies and toddlers, transfer some of the soup mixture to a bowl or glass measuring cup and blitz with an immersion blender until it reaches the desired consistency.

Soup can be made and stored covered in the refrigerator up to 2 days in advance.

 

Recipe from:
Main
Soup