Chicken and White Bean Soup With Greens Recipe

Name: Chicken and White Bean Soup With Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 ¼ cups thinly sliced leeks, white part only; 1 large garlic clove, crushed; ½ cup carrot, slice 1/4-inch thick; 6 cups reduced-sodium fat-free chicken broth; 1 ½ 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; ¼ teaspoon salt; ¼ teaspoon fresh ground black pepper; 1 tablespoon chopped fresh parsley

Servings: persons

1 tablespoon olive oil
1 ¼ cups thinly sliced leeks, white part only
1 large garlic clove, crushed
½ cup carrot, slice 1/4-inch thick
6 cups reduced-sodium fat-free chicken broth
1 ½ 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
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 tablespoon chopped fresh parsley

1
Heat oil in a stockpot or Dutch oven over medium heat.
2
Add leeks and garlic; cook stirring occasionally, 3-4 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.
5
Reduce heat, and simmer 5 minutes, skimming occasionally.
6
Add beans and kale, and simmer for about 5 minutes more.
7
Add spinach, and cook 2-3 minutes more or until tender.
8
Seasone with salt and pepper.
9
Remove rosemary sprig and garlic clove.
10
Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.

901

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 ¼ cups thinly sliced leeks, white part only, 1 large garlic clove, crushed, ½ cup carrot, slice 1/4-inch thick, and more.

Yes, Chicken and White Bean Soup With Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and White Bean Soup With Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions