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Name: Chicken, Beans and Greens Soup (r T)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 lb Skinless Boneless Chicken; 1/4 ts Salt; 14 1/2 oz Italian Stewed Tomatoes; 1/4 ts Black Pepper freshly ground; 1/2 c Coarsely Chopped Carrots; 1 ts Olive Oil; *Note; 2 Garlic minced; 1/2 c Coarsely Chopped Celery; 4 c Loosely Packed Chopped; 19 oz Cannellini Beans; Undrained; 1/2 c Coarsely Chopped Onions; 1 c Small Pasta

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INGREDIENTS

1 lb Skinless Boneless Chicken
1/4 ts Salt
14 1/2 oz Italian Stewed Tomatoes
1/4 ts Black Pepper ; freshly ground
1/2 c Coarsely Chopped Carrots
1 ts Olive Oil; *Note
2 Garlic ; minced
1/2 c Coarsely Chopped Celery
4 c Loosely Packed Chopped
19 oz Cannellini Beans; Undrained
1/2 c Coarsely Chopped Onions
1 c Small Pasta

Servings

INSTRUCTIONS

*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: Womans Day, 3/98 Posted to EAT-LF Digest by Reggie Dwork on Mar 16, 1998

NOTES

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Chicken, Beans and Greens Soup (r T)

1 lb Skinless Boneless Chicken
1/4 ts Salt
14 1/2 oz Italian Stewed Tomatoes
1/4 ts Black Pepper freshly ground
1/2 c Coarsely Chopped Carrots
1 ts Olive Oil; *Note
2 Garlic minced
1/2 c Coarsely Chopped Celery
4 c Loosely Packed Chopped
19 oz Cannellini Beans; Undrained
1/2 c Coarsely Chopped Onions
1 c Small Pasta

*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  <reggie@reggie.com>    NOTES : Cal 369.1 Fat 2.5g Carb 56.4g Fib 11.7g Pro 31.8g Sod 259mg CFF  5.9%  Recipe by: Womans Day, 3/98    Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Mar 16, 1998

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Nutrition

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Serving Size: 1 Serving (200g)
Recipe Makes: 8 Servings

Calories: 122
Calories from Fat: 19 (16%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.6g
Cholesterol 49.4mg		15 %
Sodium 52.6mg		2 %
Potassium 271.5mg		7 %
Total Carbohydrate 11.1g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 10.4g
Protein 14.2g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 122

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