I’ve been trying to incorporate more fiber into our diets. We love soup anytime of the year, but especially during winter. I typically make Chicken Noodle soup, but decided to change it up a bit and make Chicken and White Bean Soup.
Legumes (beans) add great protein and fiber to a diet. I also wanted a quick and easy recipe for lunch. The night before I pre-soaked the beans, and in the morning the beans were cooked for about 2 hours.
You could also use canned, but cooking your own beans is a great way to save money. 2 p0unds of white beans gives me 4 – 3 1/2 cups of beans. The remainder of the beans were placed in containers and tucked in the freezer till next time.
It is a quick and easy recipe, very filling and economical!!!
Quick and Easy Chicken and White Bean Soup
2 teaspoons extra-virgin olive oil
1 medium white onion diced
2 stalks celery, diced
2 carrots diced
1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
2 14-ounce cans reduced-sodium chicken broth (I always have homemade in the freezer)
2 cups water
3 1/2 cups white beans or 2 – 15-ounce can cannellini beans, rinsed
4 cups leftover chicken or 1 2-pound roasted chicken, skin discarded, meat removed from bones
Pulling it together
Heat oil in a Dutch oven over medium-high heat. Add the white onions, carrots and celery 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.
This can be covered and refrigerated for up to 2 days.