Chicken White Bean Soup

A bowl of white bean and vegetable stew garnished with cilantro, served on a white plate next to a piece of sliced bread.

Sometimes we crave a nice light soup… But from a can? (No way!)

Most canned soup is packed full of sodium and preservatives, making them not ideal for the anti-inflammatory lifestyle.

This recipe caters to the Haka-healthy lifestyle as it’s packed with protein & micronutrients, and it’s diabetes-friendly as well!

Chicken & White Bean Soup

This one is sure to keep you warm on the coolest of winter days, and the prep time is a dash!

Give this soup a spin and let me know what you think.

Ingredients

2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1 15-ounce can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Directions

Heat oil in a Dutch oven over medium-high heat. Add leeks 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.