1 T olive oil
2-3 thinly sliced leeks, white parts only
2 cloves garlic, smashed
1/2 c carrot, cut into 1/4" thick slices
6 c low sodium low fat chicken broth
1 1/2 c shredded rotisserie chicken
1 fresh rosemary sprig
1 19oz can cannellini beans, rinsed and drained
1 c packed roughly chopped fresh kale
1 c packed baby spinach
1 T chopped fresh parsley
freshly ground black pepper
Heat oil in a stockpot or Dutch oven over medium heat. Add leeks and garlic; cook, stirring occasionally, 3-4 minutes or until tender but not browned. Add carrots and cook, stirring for 1 minute. Add broth, chicken and rosemary and bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
Add beans and kale, and simmer for about 5 minutes more. Add spinach and cook 2-3 minutes more or until tender. Season with salt and pepper.
Remove rosemary sprig (and garlic cloves, if desired). Ladle soup into 6 warm bowls; sprinkle each with fresh parsley.
6 servings, 209 cals, 6 g fat, 20 g protein, 21 g carbs, 5 g fiber