White Bean Soup
White Bean Soup
A hearty classic tailor made for cold days. Don't forget to save and reheat for savory, delicious leftovers.
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Servings: 4
Calories: 517kcal
Ingredients
- 1 each chicken breast
- 1 small onion
- 1 medium bell pepper, green
- 5 clove garlic
- 8 cup chicken broth, low-sodium
- 4 cup navy beans, canned
- 1 each bay leaf
- 1 tablespoon rosemary, fresh
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
Serve With
- 4 slice, medium bread, Italian
- 2 cup grapes
Instructions
- Heat a large stock pot over medium heat and add chicken. Cook until brown and cooked through.; remove chicken from pot, cool slightly, and shred or cube. Set aside.
- Chop onion and bell pepper and add to same stock pot, cooking for 5 minutes. Mince and add garlic, cooking for 1-2 minutes longer.
- Add stock, beans, herbs, spices, and cooked chicken. Stir together and then bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Remove bay leaf.
- Serve with Italian bread and grapes on the side.
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Nutrition
Calories: 517kcal | Carbohydrates: 78g | Protein: 43g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 1128mg | Fiber: 15g | Sugar: 15g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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