Angel Hair Coleslaw and White Bean Soup with Chicken
Here’s a tasty, quick and incredibly easy way to bring some warmth and sustenance to a crowd. This hearty soup is home-cooked with convenient DOLE® Angel Hair Coleslaw cabbage, shredded carrots, canned beans and precooked chicken (think rotisserie chicken). A blend of fresh herbs and a touch of tomato paste gives the soup a decidedly Mediterranean feel. No crowd? No problem. Save some for lunches the next day or, even better, freeze some for a no-effort meal on one of those days you just feel like heating and serving (we all have them).
Ingredients
- 4 tablespoons olive oil, divided
- 3 cups cooked shredded chicken
- 4 cups DOLE® Angel Hair Coleslaw
- 3 leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 1-1/2 to 2 cups)
- 1-1/2 cups shredded DOLE Carrots
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh rosemary
- 8 cups low-salt chicken broth
- 1 can (15 oz.) cannellini beans, rinsed and drained
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
Directions
- Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add chicken and sauté until browned, about 4 to 5 minutes. Add coleslaw; sauté for about 2 minutes. Transfer to bowl.
- Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots, cook about 5 minutes, stirring occasionally, until soft. Add tomato paste, parsley, and rosemary and stir for 1 minute. Add broth, chicken-cabbage mixture, and beans and bring to boil. Reduce heat; simmer 25 minutes or until vegetables are tender.