Sometimes we crave a nice light soup… But from a can? (No way!)
Most canned soup is packed full of sodium and preservatives, making them not ideal for the anti-inflammatory lifestyle.
This recipe caters to the Haka-healthy lifestyle as it’s packed with protein & micronutrients, and it’s diabetes-friendly as well!
Chicken & White Bean Soup
This one is sure to keep you warm on the coolest of winter days, and the prep time is a dash!
Give this soup a spin and let me know what you think.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 leeks, white and light green parts only, cut into 1/4-inch rounds
- 1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
- 2 14-ounce cans reduced-sodium chicken broth
- 2 cups water
- 1 15-ounce can cannellini beans, rinsed
- 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
Directions
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.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
