Rating: 4.41 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Soups Special Issue April 2016

Gallery

Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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

Nutrition Facts

1 1/2 cups
248 calories; protein 35.1g; carbohydrates 14.8g; dietary fiber 4g; sugars 1.3g; fat 5.8g; saturated fat 1.4g; cholesterol 79.3mg; vitamin a iu 521.3IU; vitamin c 3.6mg; folate 22.7mcg; calcium 41.2mg; iron 1.9mg; magnesium 38mg; potassium 408.2mg; sodium 244.1mg; thiamin 0.1mg.

1 starch, 3 lean meat

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