This dish indeed is quite splendid on a chilly winters day that will keep you nourished and satisfied. A hearty perfect winter comfort food with a healthy twist! A recipe so easy to whip up in your own kitchen with real food ingredients and great flavor. A wonderful soup to make ahead and freeze as well. I love to garnish this soup with greens and a dollop of yogurt.

 

 

Yields: 8, about 1 cup

 

 

INGREDIENTS:

2 tbsp olive oil

2 leeks, medium, washed, cut into about 1/4 inch rounds (only white and light green parts)

1/4 tsp dried sage

3 cups chicken broth, organic and low sodium

2 cups filtered water

about lb skinless, boneless, shredded chicken

2 cans cannellini beans, rinsed and drained

1 cup chick peas, rinsed and drained

8 tbsp yogurt, plain

4 tbsp greens

 

INSTRUCTIONS:

In a large pot, over medium heat, heat the oil. Add the leeks; let cook for about 3-4 minutes, or until soft. Add the sage; let cook for 30 seconds, or until aromatic.

Add the broth and water to the pot. Bring to a boil, let covered. Then, reduce the heat; cook for about 5 minutes. Add the cooked and shredded chicken and beans together; let cook uncovered, stirring occasionally, for about 5 minutes.

Divide the soup evenly between 8 bowls. Garnish with the yogurt and greens. And enjoy!

 

 

NUTRITIONAL CONTENT: calories 185g; total fat 7g; cholesterol 47mg; sodium 280mg; total carbohydrates 15g; dietary fiber 5g; sugars 2g and protein 18g.

 

 

 

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