Chicken and White Bean Soup with Greens

Gluten Free
Dairy Free
Health score
31%
Chicken and White Bean Soup with Greens
25 min.
6
260kcal

Suggestions


Warm up your day with a comforting bowl of Chicken and White Bean Soup with Greens—a deliciously hearty and nutritious meal that’s perfect for lunch or dinner. This gluten-free and dairy-free recipe showcases the rich flavors of tender shredded rotisserie chicken combined with protein-packed cannellini beans, vibrant greens, and savory leeks, all simmered together in a fragrant chicken broth.

Imagine the delightful aroma of fresh garlic and rosemary wafting through your kitchen as you prepare this delightful dish. The gentle sweetness of carrots and the robust textures of kale and spinach bring not only color but also a host of vital nutrients, making this soup a wholesome and satisfying choice for anyone seeking a nutritious meal in just 25 minutes.

This chicken soup is not only quick to prepare but also hits the spot with every spoonful, offering a perfect balance of protein, healthy fats, and complex carbohydrates. With easy-to-find ingredients and minimal prep, you can whip up this flavorful soup on busy weeknights or for a leisurely weekend lunch. Treat yourself and your loved ones to this delightful bowl of goodness, and experience the warmth and comfort it brings to your table!

Ingredients

  • cup baby spinach packed
  • 0.3 teaspoon pepper black freshly ground
  • 19 ounce cannellini beans rinsed drained canned
  • 0.5 cup carrots ()
  • cups fat-skimmed beef broth fat-free reduced-sodium
  • tablespoon parsley fresh chopped
  • large garlic clove crushed
  • cup kale fresh packed roughly chopped
  • 1.3 cups leek white thinly sliced
  • tablespoon olive oil 
  • sprig rosemary leaves fresh (2-inch)
  • 1.5 cups rotisserie chicken cut shredded boneless skinless
  • 0.3 teaspoon salt 

Equipment

  • bowl
  • ladle
  • dutch oven

Directions

  1. Heat oil in a stockpot or Dutch oven over medium heat.
  2. Add leeks and garlic; cook, stirring occasionally, 34 minutes or until tender but not browned.
  3. Add carrots, and cook, stirring for 1 minute.
  4. Add broth, chicken, and rosemary; bring to a boil. Reduce heat, and simmer 5 minutes, skimming occasionally.
  5. Add beans and kale, and simmer for about 5 minutes more.
  6. Add spinach, and cook 23 minutes more or until tender. Season with salt and pepper.
  7. Remove rosemary sprig and garlic clove. Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.

Nutrition Facts

Calories260kcal
Protein37.27%
Fat27.09%
Carbs35.64%

Properties

Glycemic Index
44.64
Glycemic Load
5.73
Inflammation Score
-10
Nutrition Score
16.016521723374%

Flavonoids

Apigenin
1.44mg
Luteolin
0.06mg
Isorhamnetin
0.83mg
Kaempferol
2.49mg
Myricetin
0.17mg
Quercetin
1.04mg

Nutrients percent of daily need

Calories:260.15kcal
13.01%
Fat:7.98g
12.27%
Saturated Fat:1.7g
10.61%
Carbohydrates:23.62g
7.87%
Net Carbohydrates:18.36g
6.68%
Sugar:1.9g
2.11%
Cholesterol:56.78mg
18.93%
Sodium:1252.45mg
54.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.69g
49.38%
Vitamin K:63.01µg
60.01%
Vitamin A:2966.71IU
59.33%
Manganese:0.68mg
34.01%
Folate:87.45µg
21.86%
Fiber:5.25g
21%
Iron:3.69mg
20.49%
Potassium:590.22mg
16.86%
Magnesium:60.25mg
15.06%
Copper:0.29mg
14.53%
Phosphorus:122.56mg
12.26%
Calcium:105.24mg
10.52%
Vitamin C:8.57mg
10.39%
Selenium:6.78µg
9.69%
Vitamin E:1.42mg
9.45%
Vitamin B6:0.18mg
8.95%
Vitamin B1:0.13mg
8.65%
Vitamin B3:1.64mg
8.19%
Zinc:1.15mg
7.69%
Vitamin B12:0.45µg
7.57%
Vitamin B2:0.12mg
6.8%
Vitamin B5:0.51mg
5.07%
Source:My Recipes