Title: Chicken, Beans and Greens Soup
Categories: Chicken/tur, Eat-lf mail, Low fat, Main dishes
Yield: 8 Servings

1 ts Olive Oil; *Note
2 Cloves Garlic; Minced
1/2 c Coarsely Chopped Carrots
1/2 c Coarsely Chopped Celery
1/2 c Coarsely Chopped Onions
1 lb Skinless Boneless Chicken
-Breast Halves; Cut In 1/2"
-Chunks
14 1/2 oz Italian Stewed Tomatoes
1 c Small Pasta
4 c Loosely Packed Chopped
-Romaine; **Note
19 oz Cannellini Beans; Undrained
1/4 ts Salt
1/4 ts Freshly Ground Pepper

*NOTE: Original recipe used 1/3 C olive oil **NOTE: Original recipe used
escarole

Heat oil in a large heavy pot over me heat. Add garlic and saute 1 min
until fragrant. Stir in carrots, celery and onions; cook 3 - 4 min, until
nearly tender.

Add chicken and cook 3 min, stirring often, until opaque.

Add broth and tomatoes, increase heat to high, cover and bring to a boil.
Add pasta, reduce heat and simmer uncovered 10 min, stirring occasionally,
until pasta is almost tender.

Stir in romaine lettuce leaves and simmer uncovered 20 min until romaine is
very tender. Add undrained beans, salt and pepper. Simmer 5 min longer
until heated through.

Ladle into bowls and sprinkle with Parmesan cheese, if desired.

Makes 14 C, 8 servings

Prep: 25 min Cook: 1 hr

Recipe by: Catherine O. Edge and Harrison E. May

This is absolutely wonderful!! A keeper.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork


NOTES : Cal 369.1 Fat 2.5g Carb 56.4g Fib 11.7g Pro 31.8g Sod 259mg CFF
5.9%
Recipe by: Woman's Day, 3/98

Posted to EAT-LF Digest by Reggie Dwork on Mar 16, 1998