bean

Chicken and White Bean Soup

Tender leeks, freshly chopped sage, and hearty cannellini beans give this Chicken and White Bean Soup a deep aroma and rich flavor profile.

Ingredients

  • 2 tsp. olive oil

  • 2 medium leeks, washed, cut into ¼-inch rounds (white and light green parts only)

  • 1 tsp. finely chopped fresh sage (or ¼ tsp. dried sage)

  • 3 cups low-sodium organic chicken broth

  • 2 cups water

  • 12 oz. rotisserie chicken meat, boneless, skinless, shredded

  • 1 (15-oz.) can cannellini (white) beans, drained, rinsed

  • 8 Tbsp. reduced-fat (2%) plain yogurt

  • 4 Tbsp. microgreens (for garnish; optional)

Instructions

  1. Heat oil in large saucepan over medium-high heat. 

  2. Add leeks; cook, stirring frequently, for 3 to 4 minutes, or until soft.

  3. Add sage; cook, stirring frequently, for 30 seconds, or until aromatic. 

  4. Add broth and water. Bring to a boil, covered. Reduce heat; cook for 5 minutes.

  5. Add chicken and beans; cook, uncovered, stirring occasionally, for 5 minutes, or until heated through.

  6. Divide soup evenly between 8 bowls. Top evenly with a dollop of yogurt and microgreens.