Recipe: Chicken and White Bean Soup

By Team Beachbody

Here's a classic Tuscan comfort food that's full of protein, fiber, and flavor, but low in fat.

• 4 cups roasted chicken meat, skinless, shreddedd
• 1 can cannellini (white kidney) beans, rinsedd
• 2 tsp. extra virgin olive oill
• 2 leeks, cut into 1/4-inch rounds (white and light green parts only)
• 1 Tbsp. fresh sage, chopped (or 1/4 tsp. dried)
• 3 cups chicken broth, low-sodiumm
• 2 cups water

Heat oil in a large saucepan 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 to high heat, cover, and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot. Makes 8 servings.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Nutritional Information (per serving):
Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
231	26 g	3 g	15 g	7 g	2 g