Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tuscan Chicken & White Bean Soup
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- #94249
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts cut into 1/4-inch rounds
1 tablespoon chopped fresh sage
OR
1/4 teaspoon dried sage
1 can (28 ounce size) reduced-sodium chicken broth
2 cups water
1 can (15.5 ounce size) cannellini beans, rinsed
2 pounds whole roasted chicken, skin discarded, meat removed from bones and shredded
directions
Heat oil in a soup pot or large 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, stirring occasionally, until heated through, about 3 minutes. Serve hot.
added by
tblunt
nutrition data
Nutritional data has not been calculated yet.
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