Wednesday, February 2, 2011

Chicken & White Bean Soup

Also known as, "How to make a week's worth of lunches and clear out some leftovers at the same time"...

Last Tuesday before running group, I started a CrockPot full of white bean & leek soup from The Eat-Clean Diet cookbook. Because I was so pleased with the rutabaga from this frittata, I thought I'd add one to the soup. More veggies = good, right? Well, only if you take into account the size/texture of said veggies, and give your recipe long enough to cook.

I did not.

Thus, we came home after running to find a slow cooker of delicious-smelling, hearty-looking, mostly-inedible soup. ::sad trombone:: The rutabagas were downright crunchy. I cranked it back up to HIGH while The H put the little guy to bed, after which the two of us raided the leftovers-for-lunch stash for our own dinners. Two hours later, the soup was ready. Too bad it was 11pm. The H had a small serving, declared it very good, and helped me portion out the rest for *more* leftovers.
This soup just keeps getting better. Yesterday when I reheated some for lunch, I added a sprinkle of Penzey's Parisien Bonnes Herbes, a salt-free seasoning blend I got for Christmas. Next time I make the soup I'll add some of that to begin with! What a great complement. I was fascinated to see that the rutabagas turned more golden as the soup aged; they almost looked like butternut squash yesterday. 

This was the perfect meal to have waiting for me after a frigid (-2 with the windchill) 6 mile run! I love refueling with filling, clean food.
Chicken and White Bean Soup
from The Eat-Clean Diet by Tosca Reno
makes 12 cups

2 tsp extra virgin olive oil
4 leeks, whites and centers only, chopped (rinse very well and drain in a colander)
1 large onion, chopped
1 Tbsp chopped fresh sage or 1/2 tsp dried sage
6 cups low sodium chicken broth or stock
2 cups water
2 cups cooked white beans (I used cannelini)
2 lbs chicken breast, cooked and cut into bite-sized pieces
8oz package frozen spinach, thawed and partially drained (I omitted this)

Heat olive oil in a large stock pot or Dutch oven. Add leeks and onion. Cook 5 minutes, or until clear and softening. Add sage and cook 2 more minutes. Add broth and water; bring to a boil. Stir in chicken, beans, and spinach. Continue cooking until heated through.

Nutrition info per serving:
Calories - 176
Protein - 22g
Fat - 4g
Carbs - 16g

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