Chicken, White Bean, and Roasted Vegetable Soup
Prep time: 15 minutes
Cooking time: 30 minutes
1 small eggplant, peeled and cubed
2 medium zucchini, quartered lengthwise and sliced
3 Tbs. olive oil
1 1/2 tsp. salt
1 tsp. freshly ground pepper
1 lb. boneless, skinless chicken breast, cut into 1/2 in. cubes
1 medium onion, chopped
1 14-oz can diced tomatoes
3 14-oz cans fat free chicken broth
1 15-oz can cannellini beans, rinsed and drained
1/3 cup tomato paste
2 cloves garlic, pressed
1. Preheat broiler. Toss together eggplant, zucchini, 2 Tbs. of the olive oil, 1/2 tsp. of the salt, and 1/2 tsp of the pepper in a large baking pan. Broil, stirring occasionally, until vegetables are well browned, 10 minutes.
2. Meanwhile, sprinkle the chicken breasts with 1/2 tsp. of the salt and the remaining 1/2 tsp. of the pepper; cook in the remaining 1 Tbs. of the olive oil in a large pot over medium-high heat, stirring often, until well browned, 5 minutes. Add onion and cook, stirring often, until it begins to soften, 5 minutes. Stir in tomatoes, broth, cannellini beans, tomato paste, and garlic; cover and cook 15 minutes. Stir in eggplant, zucchini, and the remaining salt; bring to a boil.
Serve with crusty bread or crackers.
Makes 10 cups, 8 servings.
Each 1 1/2-cup serving: 205 cal, 9 g fat, 16 g protein, 16 g carb.
From November 2003 Redbook