Detalles de la receta

Chicken and White Bean Soup

Número de Porciones: 4

Tamaño de la porción: 1/4 recipe

With the addition of leeks, this recipe adds flavor and interest to a traditional chicken and bean soup.

Nombre: Cantidad:
lb boneless, skinless chicken breasts 0.75
Smart Balance Omega oil 2 tsp
leeks, washed and cut into 1/4-inch rounds 2
chopped sage (or 1/4 tsp dried sage) 1 Tbsp
sodium-free chicken bouillon 2 Tbsp
water 2 cups
(151/2 oz) can no-added-salt cannellini (white kidney) beans, rinsed 1

Boil the chicken breasts until cooked; set aside until cool.


When chicken is cool, shred it.


Heat oil in a soup pot or large 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 bouillon and water, increase heat to high, cover, and bring to a boil.


Add beans and chicken; cook, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Información nutricional (por porción)
Calorías 250
Calorías de grasa 45
Grasa total 0g
Grasa saturada 0g
Colesterol 50mg
Sodio 60mg
Potasio n/a
Carbohidratos 26g
Fibra dietética 5g
Azúcares 5g
Proteína 25g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Starch 1 Vegetable 3 Lean Meat