Chicken and White Bean Soup with Greens

  • 1 Tablespoon olive oil
  • 1/14 Cups thinly sliced leeks, white part only
  • 1 Large garlic clove crushed
  • ½ cup slices of carrots
  • 6 cups reduced sodium, fat free chicken broth
  • 1 ½ cups skinless boneless shredded rotisserie chicken breast
  • 1 (2 inch) fresh rosemary sprig
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 1 cup packed roughly chopped fresh kale
  • 1 cup packed baby spinach
  • ¼ tsp black pepper
  • 1 Tbsp chopped fresh parsley

Heat oil in a stockpot over medium heat.  Add leeks and crushed garlic clove; cook, stirring occasionally, 3-4 minutes or until tender but not browned.  Add carrots and cook, stirring for 1 minute.  Add broth, chicken, and rosemary; bring to a boil.  Reduce heat, and simmer 5 minutes, skimming occasionally.   Add beans and kale and simmer for 5 minutes more.  Add spinach and cook 2-3 minutes more or until tender.  Season with pepper.  Remove rosemary sprig and garlic clove.  Ladle soup into  bowls and sprinkle with parsley.