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


Looking for a wholesome and hearty meal that's both gluten and dairy-free? This Chicken and White Bean Soup with Greens is the perfect answer! Ready in just 25 minutes, it’s a deliciously comforting dish packed with nutrients, making it an ideal choice for lunch, dinner, or even as a satisfying main course.

The rich and savory chicken broth serves as a flavorful base, complemented by the tender chicken, fresh greens, and hearty white beans. The addition of kale, spinach, and leeks brings vibrant colors and a burst of nutrition, while the rosemary adds a fragrant depth to every spoonful. With just a touch of olive oil and a sprinkle of fresh parsley, this soup is as healthy as it is satisfying.

Not only is this soup perfect for a busy day when you're short on time, but it’s also packed with protein, fiber, and healthy fats to keep you feeling full and energized. Whether you're looking for a nourishing meal to fuel your day or a cozy dinner to unwind, this Chicken and White Bean Soup with Greens is sure to become a favorite in your recipe collection!

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