- 2 Tbsp. olive oil
- 1 carrot, cut in half-moons
- 1 rib celery, sliced
- 1 small onion, chopped in bite-size pieces
- 1 small leek, chopped in bite-size pieces
- 3 outer leaves Savoy cabbage, rolled and cut in 1/2" strips
- 4 cups fat-free, reduced sodium chicken broth
- 1 tsp. dried thyme
- 1 garlic clove, chopped
- 2 cups squash (e.g. butternut), peeled and diced
- 1 can (15 oz.) chickpeas or white beans, rinsed and drained
- 1 cup cooked chicken cut in bite-size pieces(optional)
- Heat oil in medium Dutch oven or large, deep saucepan. Saute carrot, celery, onion, leek, and cabbage until leaves are bright green and other vegetables start to soften, about 3 minutes. Add broth. Cover and simmer for 15 minutes.
- Add thyme, garlic, squash and beans. Cover and simmer 15 minutes. Stir in chicken, if using. Ladle soup into deep bowls and serve accompanied by toasted slices of whole-grain French bread or other rustic bread. (This soup reheats well. It keeps up to 5 days, covered, in refrigerator.)
Recipe Yield: Makes 8 servings (with chicken)
Nutritional Information Per Serving:
Fat: 4 grams
Sodium: 464 milligrams
Protein: 5 grams
Carbohydrates: 19 grams
Content Continues Below ⤵ ↷
1 Bread/Starch, 1 Lean-Meat, 1 Vegetable
Recipe and image appear courtesy of American Institute for Cancer Research.
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