Chicken and White Bean Soup - 10g Carbs, 2g Fiber
From: Eating Well - February/March 2005, The Eating Well Healthy
in a Hurry Cookbook (2006), The Eating Well Diabetes Cookbook (2005)
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.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Low sodium | Heart healthy | Healthy weight
Active Time: 25 minutes
Total Time: 25 minutes
Servings: 6
Serving Size: 1 1/2 cups each
2 tsp extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 Tbsp chopped fresh sage OR 1/4 tsp dried
2 14oz cans reduced-sodium chicken broth
2 cups water
1 15oz can cannellini beans, rinsed
1 2-lb roasted chicken, skin discarded, meat removed from bones
and shredded (4 cups)
1. 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.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Servings: 6
Serving Size: 1 1/2 cups each
Nutrition per Serving:
199 Calories, 4g Fat, 1g Sat, 2g Mono, 48mg Cholesterol, 22g Protein,
10g Carbs, 2g Fiber, 345mg Sodium, 340mg Potassium
Nutrition Bonus: Selenium (19% daily value), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 starch, 2 1/2 lean meat
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